Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, brad's bacon asparagus and cream cheese stuffed pork wellington. It is one of my favorites. This time, I will make it a little bit tasty. 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 popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Brad's bacon asparagus and cream cheese stuffed pork wellington is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first 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 cook it.
The ingredients needed to make Brad's bacon asparagus and cream cheese stuffed pork wellington:
- Take 1.5 lbs pork loin chops
- Make ready 8 Oz cream cheese, room temperature
- Make ready 1 bunch asparagus, cut off bottom 1/3
- Prepare 1/2 lb apple wood smoked bacon, diced and cooked tender
- Take Garlic powder, chili powder, white pepper, and sea salt
- Get 1 box rolled pie crust, double crust
- Get 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.
It's stuffed with cream cheese, mushrooms and bacon, there's no traditional pate involved. Chicken Wellington with Country Cranberry Pecan Stuffing. Tender chicken breast, cranberries and a delicious nut and breadcrumb stuffing, all wrapped in individual portions of puff pastry; dinner party perfect. Cheese, bacon, and pork are a great combination, and there's nothing better than stuffing it all together in a juicy pork chop. These cheese and bacon stuffed pork chops are delicious and are sure to impress the tastebuds, picky eaters, and dinner guests.
So that’s going to wrap it up with this special food brad's bacon asparagus and cream cheese stuffed pork wellington recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
