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We hope you got insight from reading it, now let’s go back to brad's bacon asparagus and cream cheese stuffed pork wellington recipe. You can cook brad's bacon asparagus and cream cheese stuffed pork wellington using 7 ingredients and 10 steps. Here is how you do it.
The ingredients needed to prepare Brad's bacon asparagus and cream cheese stuffed pork wellington:
- Prepare 1.5 lbs pork loin chops
- Get 8 Oz cream cheese, room temperature
- You need 1 bunch asparagus, cut off bottom 1/3
- Use 1/2 lb apple wood smoked bacon, diced and cooked tender
- Provide Garlic powder, chili powder, white pepper, and sea salt
- Get 1 box rolled pie crust, double crust
- Get 1 egg, beaten
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.
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