Creamy Spinach Artichoke Pork Roulade
Creamy Spinach Artichoke Pork Roulade

Hello everybody, it is Kayley, welcome to my recipe website. Today, we’re going to make a distinctive dish, creamy spinach artichoke pork roulade. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Creamy Spinach Artichoke Pork Roulade is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Creamy Spinach Artichoke Pork Roulade is something which I have loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Creamy Spinach Artichoke Pork Roulade:
  1. Prepare 1 pork loin (butterflied)
  2. Get 1 loaf crusty bread
  3. Prepare 16 oz spinach
  4. Take 1 can artichoke hearts
  5. Take 1/4 cup sun dried tomatoes
  6. Prepare 2 1/2 cup stock (veggie or chicken)
  7. Get 1 tsp dried basil
  8. Get 1/2 tsp garlic powder
  9. Prepare 1 tsp onion powder
  10. Take 1 tbsp poultry seasoning
  11. Prepare 8 oz cream cheese
  12. Get 1 salt and pepper to taste
  13. Get tbsp oil
Step by Step 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!

So that’s going to wrap it up with this special food creamy spinach artichoke pork roulade recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope this webpage becomes “the place to be” when it comes to creamy spinach artichoke pork roulade cooking. Go on get cooking!