Creamy Spinach Artichoke Pork Roulade
Creamy Spinach Artichoke Pork Roulade

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, creamy spinach artichoke pork roulade. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Creamy Spinach Artichoke Pork Roulade is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Creamy Spinach Artichoke Pork Roulade is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook creamy spinach artichoke pork roulade using 13 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Creamy Spinach Artichoke Pork Roulade:
  1. Get 1 pork loin (butterflied)
  2. Take 1 loaf crusty bread
  3. Prepare 16 oz spinach
  4. Make ready 1 can artichoke hearts
  5. Take 1/4 cup sun dried tomatoes
  6. Prepare 2 1/2 cup stock (veggie or chicken)
  7. Make ready 1 tsp dried basil
  8. Make ready 1/2 tsp garlic powder
  9. Prepare 1 tsp onion powder
  10. Get 1 tbsp poultry seasoning
  11. Get 8 oz cream cheese
  12. Get 1 salt and pepper to taste
  13. Prepare tbsp oil
Steps to make Creamy Spinach Artichoke Pork Roulade:
  1. 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.
  2. 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.
  3. In a pot steam or sauté spinach, artichoke hearts, and sundried tomatoes. You can use butter or oil to do so if you choose.
  4. Season with basil, onion powder and garlic powder. Add salt and pepper to taste.
  5. Once spinach is whilted add bread cubes and stir so everything is evenly distributed. Add stock and stir till stock is evenly absorbed.
  6. Let the stuffing cook on low for about 15 minutes to ensure everything melds together.
  7. While the stuffing finishes, season the loin on both sides with the poultry seasoning.
  8. Smear the cream cheese to completely coat the inner side of the loin.
  9. Turn off the stuffing and let cool slightly in fridge, you can also prepare the stuffing the night before if you so choose .
  10. 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.
  11. Carefully roll the pork back up and tie with butcher string.
  12. Cook in over at 350 for about an hour to an hour and 15 minutes. Cook left over stuffing for about half that time.
  13. Be sure to check temp and let rest for about 10-15 minutes before slicing and enjoy!

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