Brad's bacon asparagus and cream cheese stuffed pork wellington

Name: How to cook Brad's bacon asparagus and cream cheese stuffed pork wellington - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

wingmaster835

Brad's bacon asparagus and cream cheese stuffed pork wellington

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

Ingredient

1.5 lbs

pork loin chops

8 Oz

cream cheese, room temperature

1 bunch

asparagus, cut off bottom 1/3

1/2 lb

apple wood smoked bacon, diced and cooked tender

1 box

rolled pie crust, double crust

egg, beaten

Cooking instructions

* Step 1

Cook bacon. Set aside to cool and drain.

* Step 2

If pork is sliced thin, great. If not filet to 1/4 inches thick. Remove all fat and tendon.

* Step 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.

* Step 4

Beat egg.

* Step 5

Lay out crust. Overlap a couple inches to make a large rectangle. Brush where the dough overlaps with beaten egg.

* Step 6

Lay pork over dough. Sprinkle with seasonings.

* Step 7

Spread cream cheese out evenly. Next bacon. Place 3/4 of the asparagus over top. Brush edges of dough with egg.

* Step 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.