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Asparagus-Stuffed Pork Tenderloin

 Asparagus-Stuffed Pork Tenderloin
Asparagus looks lovely tucked inside this juicy pork tenderloin. The robust seasoning rub dresses up an eye-catching entree you'll be proud to serve for a special occasions. —Tonya Farmer of Iowa City, Iowa
4 ServingsPrep: 20 min. Grill: 20 min.


  • 1/4 teaspoon each onion powder, garlic powder, chili powder, salt, seasoned salt and poultry seasoning
  • 1/8 teaspoon cayenne pepper
  • 1 pork tenderloin (1 pound)
  • 1 cup water
  • 7 to 10 fresh asparagus spears, trimmed


  • In a small bowl, combine the seasonings; set aside. Cut a lengthwise
  • slit down the center of pork tenderloin to within 1/2 in. of bottom.
  • Open so meat lies flat; cover with plastic wrap. Flatten to 1/4-in.
  • thickness. Remove plastic; rub 1/2 teaspoon seasoning mix over
  • inside of tenderloin.
  • In a large nonstick skillet, bring water to a boil. Add asparagus;
  • cover and cook for 2 minutes. Drain asparagus and immediately place
  • in ice water; drain and pat dry. Place asparagus lengthwise over
  • tenderloin.
  • Fold meat over asparagus, starting with a long side, and secure with
  • kitchen string. Rub remaining seasoning over meat. Grill, covered,
  • over indirect medium heat for 20-25 minutes or until a meat
  • thermometer reads 160°, turning occasionally. Let stand for 5
  • minutes before slicing. Yield: 4 servings.

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Asparagus-Stuffed Pork Tenderloin (continued)

Nutritional Facts: One serving equals 201 calories, 6 g fat (2 g saturated fat), 90 mg cholesterol, 299 mg sodium, 2 g carbohydrate, 1 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer