Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, brad's bacon asparagus and cream cheese stuffed pork wellington. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Pork Wellington is one of the best baked pork tenderloin recipes. Tenderloin wrapped in prosciutto, mushrooms, and puff pastry is flavorful and delicious. Substitutions: Bacon could be used in place of the prosciutto however it would need to be cooked first.
Brad's bacon asparagus and cream cheese stuffed pork wellington is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Brad's bacon asparagus and cream cheese stuffed pork wellington is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook brad's bacon asparagus and cream cheese stuffed pork wellington using 7 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Brad's bacon asparagus and cream cheese stuffed pork wellington:
- Prepare 1.5 lbs pork loin chops
- Prepare 8 Oz cream cheese, room temperature
- Take 1 bunch asparagus, cut off bottom 1/3
- Prepare 1/2 lb apple wood smoked bacon, diced and cooked tender
- Prepare Garlic powder, chili powder, white pepper, and sea salt
- Get 1 box rolled pie crust, double crust
- Make ready 1 egg, beaten
They are stuffed with cream cheese and bacon, after all. A match made in mushroom heaven if there ever was one. My husband has a soft spot for bacon and cream cheese. Even when he's mad at me for backing into a pole at the grocery store (the nerve of him….), one bite of these and.
Steps to make Brad's bacon asparagus and cream cheese stuffed pork wellington:
- Cook bacon. Set aside to cool and drain.
- If pork is sliced thin, great. If not filet to 1/4 inches thick. Remove all fat and tendon.
- Place pork on a lg cutting board. Cover with wax paper or saran wrap. Use a rolling pin or mallet to pound out pork. Get a consistent thickness. Set aside.
- Beat egg.
- Lay out crust. Overlap a couple inches to make a large rectangle. Brush where the dough overlaps with beaten egg.
- Lay pork over dough. Sprinkle with seasonings.
- Spread cream cheese out evenly. Next bacon. Place 3/4 of the asparagus over top. Brush edges of dough with egg.
- Fold dough over like a quesadilla. Brush outside edges with egg again. Turn edges up. Lay in a greased 11x15 baking dish. Poke top with a fork for steam to escape. Brush top with remaining egg. Place the rest of the asparagus on top of roll.
- Bake at 375 for 45 minutes on center rack. Or internal temp reaches 155. Switch oven to broil and broil 10 minutes, or until dough browns.
- Remove from oven, tent with foil for 5 minutes. Serve immediately. Enjoy.
Easy, delicious and healthy Asparagus and Cream Cheese Stuffed Chicken Breast recipe from SparkRecipes. Combine cream cheese, garlic and spices in a small bowl and mix well. Pork Wellington Recipe Stuffed with Spinach and Boursin Cheese - Home Is A Kitchen. Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce - an Italian-inspired dish with Pulled Pork Stuffed Sweet Potato Growing up I would see people at Jason's Deli.
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