Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, brad's bacon asparagus and cream cheese stuffed pork wellington. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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Great recipe for Brad's bacon asparagus and cream cheese stuffed pork wellington. Well sometimes I wander around the grocery store aimlessly until a dinner hits me like a ton of bricks. This is one of those times. Chicken breast is my go-to dinner option when I've got nothing else up my sleeve and this bacon wrapped cream cheese stuffed chicken is.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have brad's bacon asparagus and cream cheese stuffed pork wellington using 7 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Brad's bacon asparagus and cream cheese stuffed pork wellington:
- Get 1.5 lbs pork loin chops
- Take 8 Oz cream cheese, room temperature
- Get 1 bunch asparagus, cut off bottom 1/3
- Take 1/2 lb apple wood smoked bacon, diced and cooked tender
- Make ready Garlic powder, chili powder, white pepper, and sea salt
- Make ready 1 box rolled pie crust, double crust
- Get 1 egg, beaten
Cover with wax paper or saran wrap. Use a rolling pin or mallet to pound out pork. Brad's bacon asparagus and cream cheese stuffed pork wellington Well sometimes I wander around the grocery store aimlessly until a dinner hits me like a ton of bricks. This is one of those times.
Instructions 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.
Brad's bacon asparagus and cream cheese stuffed pork wellington Well sometimes I wander around the grocery store aimlessly until a dinner hits me like a ton of bricks. This is one of those times. Brad's bacon asparagus and cream cheese stuffed pork wellington Well sometimes I wander around the grocery store aimlessly until a dinner hits me like a ton of bricks. This is one of those times. Well sometimes I wander around the grocery store aimlessly until a dinner hits me like a ton of bricks.
So that is going to wrap it up with this special food brad's bacon asparagus and cream cheese stuffed pork wellington recipe. Thanks so much for reading. I’m confident that 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!
