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Asparagus-Stuffed Pork Tenderloin Recipe

Asparagus-Stuffed Pork Tenderloin Recipe

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
TOTAL TIME: Prep: 20 min. Grill: 20 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

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.

Reviews for Asparagus-Stuffed Pork Tenderloin

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Reviewed Jun. 22, 2014

"Loved it. So tasty and easy."

Reviewed Nov. 7, 2010

"the whole family loved it i have 3 kids that are very pickey eaters and never want to sit still long enough to eat but they all ate and kept asking for more until it was gone"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.