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

Brad's bacon asparagus and cream cheese stuffed pork wellington.

Brad's bacon asparagus and cream cheese stuffed pork wellington highly diverse and have ideal flavor that unique. Several types of Brad's bacon asparagus and cream cheese stuffed pork wellington recipes are also sufficient simple to process and dont pick up lengthy. Though not everybody likes Brad's bacon asparagus and cream cheese stuffed pork wellington food, now several people are getting attached and like the various Brad's bacon asparagus and cream cheese stuffed pork wellington foods available. This can be visible from the number of restaurants that provide Brad's bacon asparagus and cream cheese stuffed pork wellington as one of the dish. You can have Brad's bacon asparagus and cream cheese stuffed pork wellington using 7 ingredients and 10 steps. Here is how you achieve it.

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

1. Prepare 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. Prepare 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. Prepare 1 of egg, beaten.

Brad's bacon asparagus and cream cheese stuffed pork wellington instructions

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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