Recipe: Perfect Creamy Spinach Artichoke Pork Roulade

Recipe: Perfect Creamy Spinach Artichoke Pork Roulade Delicious, fresh and tasty.

Creamy Spinach Artichoke Pork Roulade. Spoon the spinach and garlic mixture on top of the pork tenderloin, making sure that it doesn't go too far toward the edges (it will come out of the tenderloin otherwise once we roll it). Spinach And Artichoke Chicken Casserole (Easy & Fast). Three cheeses, artichokes, and fresh spinach makes this warm spinach and artichoke dip extra creamy and delicious.

It's creamy and cheesy, but loaded with rotisserie chicken and veggies like spinach and artichokes, making it a hearty dinner that'll warm you from head to toe.

I don't know if you guys know this, but I have a serious weakness for artichoke hearts.

Meanwhile, add the artichoke hearts, spinach, and chicken broth to the skillet followed by the half-and-half and shredded mozzarella just as soon as the spinach starts to wilt.

You can have Creamy Spinach Artichoke Pork Roulade using 13 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Creamy Spinach Artichoke Pork Roulade

1. It’s 1 of pork loin (butterflied).

2. You need 1 loaf of crusty bread.

3. Prepare 16 oz of spinach.

4. You need 1 can of artichoke hearts.

5. Prepare 1/4 cup of sun dried tomatoes.

6. You need 2 1/2 cup of stock (veggie or chicken).

7. It’s 1 tsp of dried basil.

8. You need 1/2 tsp of garlic powder.

9. Prepare 1 tsp of onion powder.

10. You need 1 tbsp of poultry seasoning.

11. It’s 8 oz of cream cheese.

12. You need 1 of salt and pepper to taste.

13. It’s tbsp of oil.

Fill the pork chops with the spinach mixture.

Season with salt and pepper on both sides.

Heat a drizzle of olive oil in a large pan over medium-high heat.

Working in batches, sear the pork chops until golden brown on both sides.

Creamy Spinach Artichoke Pork Roulade step by step

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, dont 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!.

Grease a baking sheet. creamy spinach artichoke dip/spread.

When artichokes are done, drain excess water and rinse in cool water to cool slightly. dice finely (avoiding any leftover tough leaves) and add to cheese and spinach mix.

The Spinach Pork Roulade recipe out of our category Pork!

Spinach Artichoke Creamy Penne Pasta - Sauteed spinach and artichoke hearts are tossed with penne pasta and smothered in a cheesy and garlicky cream sauce.

Let's entertain my old/new obsession; everything-spinach-artichoke.