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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). We shifted our priorities and found an excuse to eat dip for dinner with this spinach-artichoke soup.

Alright, don’t linger, let’s practice this creamy spinach artichoke pork roulade formula with 13 elements which are absolutely easy to acquire, and we have to process them at the very least through 13 methods. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements Creamy Spinach Artichoke Pork Roulade:

1. Prepare 1 of pork loin (butterflied)
2. Take 1 loaf for crusty bread
3. Provide 16 oz for spinach
4. Need 1 can - artichoke hearts
5. Get 1/4 cup sun dried tomatoes
6. Need 2 1/2 cup for stock (veggie or chicken)
7. Need 1 tsp dried basil
8. Prepare 1/2 tsp - garlic powder
9. Make ready 1 tsp - onion powder
10. You need 1 tbsp of poultry seasoning
11. Prepare 8 oz of cream cheese
12. Get 1 salt and pepper to taste
13. Give tbsp of oil

Once we discovered how great the recipe The only change I made was to use fresh mozzarella instead of shredded.melts creamier. 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. The creamy spinach and ricotta filling spiked with parmesan and nutmeg.

Creamy Spinach Artichoke Pork Roulade process:

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!

And the brown crunchy bits, the crowning glory. The authentic way of making rotolo involves a very large fresh pasta sheet that is spread with a filling then rolled up to form a roulade. The Spinach Pork Roulade recipe out of our category Pork! Delicious Spinach Artichoke Combo Meets Tortellini! The creamy spinach artichoke combination is one of my favorites!

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