Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, creamy spinach artichoke pork roulade. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Creamy Spinach Artichoke Pork Roulade is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Creamy Spinach Artichoke Pork Roulade is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. 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-
- Make ready 1 pork loin (butterflied)
- Prepare 1 loaf crusty bread
- Get 16 oz spinach
- Get 1 can artichoke hearts
- Prepare 1/4 cup sun dried tomatoes
- Take 2 1/2 cup stock (veggie or chicken)
- Make ready 1 tsp dried basil
- Get 1/2 tsp garlic powder
- Prepare 1 tsp onion powder
- Make ready 1 tbsp poultry seasoning
- Make ready 8 oz cream cheese
- Make ready 1 salt and pepper to taste
- Make ready tbsp oil
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!
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So that is going to wrap it up for this exceptional food creamy spinach artichoke pork roulade recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!