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Creamy Spinach Artichoke Pork Roulade Something I made on a whim, I tried my best to remember what I put in it so you may want to tweek it to your liking a bit but I think it's a pretty solid recipe. Lay slices of prosciutto over pork tenderloin to cover entire surface. Then pour spinach over the pork tenderloin.
To begin with this particular recipe, we have to prepare a few components. You can cook 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:
- Get 1 pork loin (butterflied)
- Take 1 loaf crusty bread
- Make ready 16 oz spinach
- Make ready 1 can artichoke hearts
- Take 1/4 cup sun dried tomatoes
- Get 2 1/2 cup stock (veggie or chicken)
- Make ready 1 tsp dried basil
- Take 1/2 tsp garlic powder
- Prepare 1 tsp onion powder
- Make ready 1 tbsp poultry seasoning
- Prepare 8 oz cream cheese
- Take 1 salt and pepper to taste
- Prepare tbsp oil
It's lean, easy to cook, and it has a ton of flavor. This Spinach Artichoke Pork Tenderloin is easy, delicious, family approved, and actually- kind of fancy! You'll love the spinach touch in the cream! Don't miss our tips at the end of the recipe for cooking the best pork chops ever.
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!
The Best Pork Roulade Recipes on Yummly Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine. Topped with apricot-infused sweet and sour sauce, we tip our hats to the slow cooker for coaxing out this degree of decadence. You can find almost all the same ingredients in this soup as you can find in the dip.
Above is the way to cook dinner creamy spinach artichoke pork roulade, very straightforward to make. Do the cooking stages correctly, loosen up and use your heart then your cooking shall be delicious. There are various recipes you can try from this website, please find what you need. For those who like this recipe please share it with your pals. Comfortable cooking.
