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

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, brad's bacon asparagus and cream cheese stuffed pork wellington. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Brad's bacon asparagus and cream cheese stuffed pork wellington is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Brad's bacon asparagus and cream cheese stuffed pork wellington is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have brad's bacon asparagus and cream cheese stuffed pork wellington using 7 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Brad's bacon asparagus and cream cheese stuffed pork wellington:

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

Steps 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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