Recipe: Tasty Brad's bacon asparagus and cream cheese stuffed pork wellington

Brad's bacon asparagus and cream cheese stuffed pork wellington. Asparagus spears are cut into bite-sized pieces, bundled together with a cream cheese stuffing, and wrapped in bacon. Since they're bite-sized, you It's important to microwave the cream cheese until very soft and pliable before attempting to mix it with other ingredients; otherwise, you'll have a hard. chicken stuffed with asparagus and mozzarella cheese. Juicy pork tenderloin is filled with sauteed mushrooms and spinach, then wrapped in store-bought puff pastry lined with a layer of prosciutto.

Can you use chicken thighs instead? Notes & tips for this baked bacon wrapped Chicken and cream cheese is a very popular combination, but in most cases, the cream cheese is only there to provide a creamy texture. Pan-fried asparagus flavored with crisp bacon and Parmesan cheese will have everyone coming back for seconds. You can cook Brad's bacon asparagus and cream cheese stuffed pork wellington using 7 ingredients and 10 steps. Here is how you cook that.

Ingredients of Brad's bacon asparagus and cream cheese stuffed pork wellington

1. It's 1.5 lbs of pork loin chops.
2. You need 8 Oz of cream cheese, room temperature.
3. You need 1 bunch of asparagus, cut off bottom 1/3.
4. It's 1/2 lb of apple wood smoked bacon, diced and cooked tender.
5. Prepare of Garlic powder, chili powder, white pepper, and sea salt.
6. Prepare 1 box of rolled pie crust, double crust.
7. It's 1 of egg, beaten.

Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cream cheese and bacon should be room temperature for easier handling. Season pork chops with garlic powder, onion powder, salt and pepper, then Roll the pork chops closed (to keep the cream cheese inside). Wrap each pork chop in one to two pieces of bacon (depending on how big your.

Brad's bacon asparagus and cream cheese stuffed pork wellington step by step

1. Cook bacon. Set aside to cool and drain..
2. If pork is sliced thin, great. If not filet to 1/4 inches thick. Remove all fat and tendon..
3. 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..
4. Beat egg..
5. Lay out crust. Overlap a couple inches to make a large rectangle. Brush where the dough overlaps with beaten egg..
6. Lay pork over dough. Sprinkle with seasonings..
7. Spread cream cheese out evenly. Next bacon. Place 3/4 of the asparagus over top. Brush edges of dough with egg..
8. 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..
9. 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..
10. Remove from oven, tent with foil for 5 minutes. Serve immediately. Enjoy..

Today, we're going to be cooking Bacon Wrapped Cream Cheese Stuffed Chicken Breast! Be prepared and make plenty of bacon wrapped cream cheese stuffed chicken breasts to go around! The Gruyere adds flavor that the Mozzarella lacks. I typically also add a bit of asparagus or spinach. Pork wrapped pork with cream cheese.