Creamy Spinach Artichoke Pork Roulade. 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.
Lay slices of prosciutto over pork tenderloin to cover entire surface. Then pour spinach over the pork tenderloin. Meanwhile, in a small bowl; whisk together half & half, Parmesan cheese and Artichoke & Spinach Warm Dip Mix.
Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, creamy spinach artichoke pork roulade. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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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.
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To get started with this 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:
- Take 1 of pork loin (butterflied).
- Get 1 loaf of crusty bread.
- Take 16 oz of spinach.
- Make ready 1 can of artichoke hearts.
- Make ready 1/4 cup of sun dried tomatoes.
- Get 2 1/2 cup of stock (veggie or chicken).
- Take 1 tsp of dried basil.
- Prepare 1/2 tsp of garlic powder.
- Prepare 1 tsp of onion powder.
- Prepare 1 tbsp of poultry seasoning.
- Prepare 8 oz of cream cheese.
- Get 1 of salt and pepper to taste.
- Take tbsp of oil.
Add pasta and half & half mixture to skillet. Bring to a simmer; simmer until desired thickness is reached, stirring frequently. Pan seared chicken is smothered in a decadent sauce with spinach and artichokes in this Creamy Spinach Artichoke Chicken. It's a quick simple way to put a gourmet meal on the table any day of the week.
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!.
Not only is it quick to make, it's made all in one pot so clean up is a breeze. Mushroom Spinach Stuffed Pork Tenderloin Spend with Pennies.. fresh spinach, pork tenderloin, pepper, provolone cheese . Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine. If you've tried and loved some of my creamy one-skillet dinners like tuscan chicken, mustard chicken with kale, chicken marsala and spinach artichoke salmon then you are going to love this creamy herbed pork skillet too!
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