Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, creamy spinach artichoke pork roulade. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
In a pot steam or sauté spinach, artichoke hearts, and sundried tomatoes. You can use butter or oil to do so if you choose. Season with basil, onion powder and garlic powder.
Creamy Spinach Artichoke Pork Roulade is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Creamy Spinach Artichoke Pork Roulade is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have creamy spinach artichoke pork roulade using 13 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Creamy Spinach Artichoke Pork Roulade:
- Prepare 1 pork loin (butterflied)
- Prepare 1 loaf crusty bread
- Make ready 16 oz spinach
- Prepare 1 can artichoke hearts
- Make ready 1/4 cup sun dried tomatoes
- Take 2 1/2 cup stock (veggie or chicken)
- Prepare 1 tsp dried basil
- Get 1/2 tsp garlic powder
- Get 1 tsp onion powder
- Get 1 tbsp poultry seasoning
- Take 8 oz cream cheese
- Make ready 1 salt and pepper to taste
- Prepare tbsp oil
In a large bowl, combine cream cheese, sour cream, mayo, artichoke hearts, spinach, garlic, mozzarella and Parmesan. Season with salt and red pepper flakes. Pour over pork loin in slow cooker. In a medium-sized bowl mix softened Cream Cheese, Spinach and Minced Garlic.
Instructions to make Creamy Spinach Artichoke Pork Roulade:
- Butterfly the pork lion to approximately 1'' thickness by cutting into the bottom of the loin and gradually unrolling it as you cut. Set aside.
- Cut bread in to half inch cubes and set aside. Its best to do this at least a few hours ahead so the bread can dry out a bit.
- In a pot steam or sauté spinach, artichoke hearts, and sundried tomatoes. You can use butter or oil to do so if you choose.
- Season with basil, onion powder and garlic powder. Add salt and pepper to taste.
- Once spinach is whilted add bread cubes and stir so everything is evenly distributed. Add stock and stir till stock is evenly absorbed.
- Let the stuffing cook on low for about 15 minutes to ensure everything melds together.
- While the stuffing finishes, season the loin on both sides with the poultry seasoning.
- Smear the cream cheese to completely coat the inner side of the loin.
- Turn off the stuffing and let cool slightly in fridge, you can also prepare the stuffing the night before if you so choose .
- When you can better handle the stuffing apply it in an even layer a top the cream cheese. You should have plenty of extra, don't use it all to stuff the roulade.
- Carefully roll the pork back up and tie with butcher string.
- Cook in over at 350 for about an hour to an hour and 15 minutes. Cook left over stuffing for about half that time.
- Be sure to check temp and let rest for about 10-15 minutes before slicing and enjoy!
Wash Pork Tenderloin in cold water and pat dry with a paper towel. Trim off any excess fat and make a slit in the top of the tenderloin lengthwise, make sure you do not cut all the way through. Try this ultimate make-ahead dessert for Christmas: meringue, white chocolate, cream and cherries are combined to make a luscious centrepiece. Creamed Spinach Stuffed Pork Chops with sun dried tomatoes will have your mouthwatering before they hit the dinner table! A different way to cook boneless pork chops stuffed with a delicious spinach dip made with cream cheese, garlic, mozzarella cheese, parmesan cheese and herbs.
So that is going to wrap this up for this special food creamy spinach artichoke pork roulade recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
