Creamy Spinach Artichoke Pork Roulade
Creamy Spinach Artichoke Pork Roulade

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, creamy spinach artichoke pork roulade. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Creamy Spinach Artichoke Pork Roulade is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Creamy Spinach Artichoke Pork Roulade is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this 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 that.

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

So that’s going to wrap this up with this exceptional food creamy spinach artichoke pork roulade recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!