Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, creamy spinach artichoke pork roulade. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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.
Creamy Spinach Artichoke Pork Roulade is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Creamy Spinach Artichoke Pork Roulade is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook creamy spinach artichoke pork roulade using 13 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Creamy Spinach Artichoke Pork Roulade:
- Prepare 1 pork loin (butterflied)
- Take 1 loaf crusty bread
- Prepare 16 oz spinach
- Take 1 can artichoke hearts
- Make ready 1/4 cup sun dried tomatoes
- Prepare 2 1/2 cup stock (veggie or chicken)
- Take 1 tsp dried basil
- Take 1/2 tsp garlic powder
- Make ready 1 tsp onion powder
- Get 1 tbsp poultry seasoning
- Make ready 8 oz cream cheese
- Make ready 1 salt and pepper to taste
- Get tbsp oil
In a medium-sized bowl mix softened Cream Cheese, Spinach and Minced Garlic. 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. Season the cream sauce with salt, pepper, and nutmeg.
Steps 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!
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. Ruled Me Stay safe and healthy. Please practice hand-washing and social distancing, and check out our resources for adapting to these times. B oneless Pork Chops in Creamy Garlic Spinach Sauce — A delicious meal for all of your family and friends to enjoy!
So that is going to wrap this up with this exceptional food creamy spinach artichoke pork roulade recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
