Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, brad's bacon asparagus and cream cheese stuffed pork wellington. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Brad's bacon asparagus and cream cheese stuffed pork wellington is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Brad's bacon asparagus and cream cheese stuffed pork wellington is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. 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. Take 1.5 lbs pork loin chops
2. Take 8 Oz cream cheese, room temperature
3. Get 1 bunch asparagus, cut off bottom 1/3
4. Get 1/2 lb apple wood smoked bacon, diced and cooked tender
5. Get Garlic powder, chili powder, white pepper, and sea salt
6. Get 1 box rolled pie crust, double crust
7. Get 1 egg, beaten

Instructions 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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