Brad's bacon asparagus and cream cheese stuffed pork wellington

Hello everybody, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive 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.

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To begin with this recipe, we must first prepare a few ingredients. 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.

Well sometimes I wander around the grocery store aimlessly until a dinner hits me like a ton of bricks. This is one of those times. This dinner started as something completely different, but underwent 100,000 years of evolution in 15 minutes. Nevertheless I'm glad it did. This turned out great. Pork was juicy and tender. The mix of smoky and creamy. With the buttery crunch in the end. Serve with gravy, cottage cheese, or by itself. After all, it contains 4 of the food groups. I hope you enjoy

Ingredients and spices that need to be Make ready to make Brad's bacon asparagus and cream cheese stuffed pork wellington:

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

Instructions to make to make Brad's bacon asparagus and cream cheese stuffed pork wellington

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.

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So that's going to wrap it up with this exceptional food Recipe of Homemade Brad's bacon asparagus and cream cheese stuffed pork wellington. Thank you very much for reading. I'm confident you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!