Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, brad's bacon asparagus and cream cheese stuffed pork wellington. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
chicken stuffed with asparagus and mozzarella cheese. In other words, cut the tenderloin along the middle, stopping short of going all the way through. Cream cheese and bacon should be room temperature for easier handling. Season pork chops with garlic powder, onion powder, salt and pepper, then Roll the pork chops closed (to keep the cream cheese inside).
Brad's bacon asparagus and cream cheese stuffed pork wellington is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Brad's bacon asparagus and cream cheese stuffed pork wellington is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook brad's bacon asparagus and cream cheese stuffed pork wellington using 7 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Brad's bacon asparagus and cream cheese stuffed pork wellington:
- Take 1.5 lbs pork loin chops
- Get 8 Oz cream cheese, room temperature
- Take 1 bunch asparagus, cut off bottom 1/3
- Make ready 1/2 lb apple wood smoked bacon, diced and cooked tender
- Get Garlic powder, chili powder, white pepper, and sea salt
- Take 1 box rolled pie crust, double crust
- Prepare 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.
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. Cream Cheese, Garlic, and Chive Stuffed Chicken. After reading the other comments about dryness, I rolled the asparagus and cheese in the chicken. Then spread a thin layer of fat free mayo over the chicken and rolled it in panko crumbs.
So that’s going to wrap it up for this exceptional food brad's bacon asparagus and cream cheese stuffed pork wellington recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
