Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, brad's bacon asparagus and cream cheese stuffed pork wellington. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Brad's bacon asparagus and cream cheese stuffed pork wellington is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Brad's bacon asparagus and cream cheese stuffed pork wellington is something which I’ve loved my entire life. They are fine and they look wonderful.
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.
To begin with this recipe, we have to 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:
- Prepare 1.5 lbs pork loin chops
- Get 8 Oz cream cheese, room temperature
- Make ready 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
- Take 1 box rolled pie crust, double crust
- Make ready 1 egg, beaten
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. In a large bowl, combine the chopped bacon, cooked mushroom stems, cream cheese, garlic powder, onion powder, and Parmesan cheese and mix well.
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.
Who can say no to crispy bacon mixed with. In a large bowl, combine the chopped bacon, cooked mushroom stems, cream cheese, garlic powder, onion powder, and Parmesan cheese and mix well. Place a heaping teaspoonful (or more) of the stuffing mixture into each of the mushroom caps. What Cheese is Best for Stuffed Mushrooms. I love the combo of silky cream cheese and pungent blue cheese but feel free to experiment with your favorite cheeses such as goat cheese, feta, Parmesan, Mozzarella or Asiago.
So that’s going to wrap this up for this special food brad's bacon asparagus and cream cheese stuffed pork wellington recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
