Hello everybody, hope you’re 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. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Here's a Pork Tenderloin recipe you can't resist. This Bacon Wrapped, Asparagus Stuffed, Grilled Pork Tenderloin Recipe is one that will make your mouth. Bacon wrapped asparagus is simply out of this world. In this tasty treat, we combine fresh asparagus, smoky bacon, with Parmesan cheese that's spiced with.
Brad's bacon asparagus and cream cheese stuffed pork wellington is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Brad's bacon asparagus and cream cheese stuffed pork wellington is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have 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:
- Prepare 1.5 lbs pork loin chops
- Prepare 8 Oz cream cheese, room temperature
- Prepare 1 bunch asparagus, cut off bottom 1/3
- Get 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
- Take 1 egg, beaten
Place a heaping teaspoonful (or more) of the stuffing mixture into each of the mushroom caps. 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. Who can say no to crispy bacon mixed with.
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.
These cheese and bacon stuffed pork chops are delicious and are sure to impress the tastebuds, picky eaters, and dinner guests. Who can say no to crispy bacon mixed with. 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.
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 you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
