Back to Asparagus-Stuffed Pork Tenderloin

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
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

Ingredients

  • 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

Directions

  • 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

4 ounce-weight: 201 calories, 6g fat (2g saturated fat), 90mg cholesterol, 299mg sodium, 2g carbohydrate (0g sugars, 1g fiber), 33g protein Diabetic Exchanges:3 lean meat, 1 vegetable

Reviews for Asparagus-Stuffed Pork Tenderloin

Sort By :
MY REVIEW
skraps
Reviewed Jun. 22, 2014

"Loved it. So tasty and easy."

MY REVIEW
bouncygirl
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"

Loading Image

Wine Pairings

Light-Bodied Red Wine

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