Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, brad's bacon asparagus and cream cheese stuffed pork wellington. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Brad's bacon asparagus and cream cheese stuffed pork wellington. 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.
Brad's bacon asparagus and cream cheese stuffed pork wellington is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Brad's bacon asparagus and cream cheese stuffed pork wellington is something that I have loved my entire life.
To get started with this particular recipe, we must 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 it.
The ingredients needed to make Brad's bacon asparagus and cream cheese stuffed pork wellington:
- Make ready 1.5 lbs pork loin chops
- Make ready 8 Oz cream cheese, room temperature
- Prepare 1 bunch asparagus, cut off bottom 1/3
- Make ready 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
- Prepare 1 egg, beaten
A base recipe for baked bacon wrapped chicken stuffed with cream cheese and chives. Make it as written or add more flavors - customize it however you like! 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. Pork Wellington is one of the best baked pork tenderloin recipes.
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.
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. Bacon wrapped asparagus is a tasty appetizer, stuffed with a cream cheese filling that's low carb and keto friendly. These are bite-sized, so conveniently The cream cheese should be very soft when you're making the stuffing. It's important to microwave it until it's very pliable before attempting to mix.
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