Asparagus-Stuffed Pork Tenderloin

Name: Asparagus-Stuffed Pork Tenderloin
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 7 fresh asparagus spears, trimmed; 0 teaspoons cayenne pepper; 0 teaspoons each onion powder, garlic powder, chili powder, salt, seasoned salt and poultry seasoning; 454 grams pork tenderloin; 237 milliliters water

Asparagus-Stuffed Pork Tenderloin

Asparagus-Stuffed Pork Tenderloin might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 142 calories, 24g of protein, and 4g of fat per serving. This recipe serves 4. Head to the store and pick up asparagus spears, water, onion powder, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

In a small bowl, combine the seasonings; set aside.

Ingredients you will need

Seasoning

Equipment you will use

Bowl

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.

Ingredients you will need

Pork Tenderloin

Meat

Wrap

Equipment you will use

Plastic Wrap

Remove plastic; rub 1/2 teaspoon seasoning mix over inside of tenderloin.

Ingredients you will need

Dry Seasoning Rub

In a large nonstick skillet, bring water to a boil.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add asparagus; cover and cook for 2 minutes.

Ingredients you will need

Asparagus

Drain asparagus and immediately place in ice water; drain and pat dry.

Ingredients you will need

Asparagus

Water

Place asparagus lengthwise over tenderloin.

Ingredients you will need

Asparagus

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.

Ingredients you will need

Asparagus

Dry Seasoning Rub

Meat

Equipment you will use

Kitchen Thermometer

Kitchen Twine

Grill

Let stand for 5 minutes before slicing.

Equipment

Ingredients

Servings:

fresh asparagus spears, trimmed 0teaspoons

cayenne pepper 0teaspoons

each onion powder, garlic powder, chili powder, salt, seasoned salt and poultry seasoning 454grams

pork tenderloin 237milliliters

water

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try La Celia Pioneer Malbec. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.

La Celia Pioneer Malbec

The 2017 Finca La Celia Pioneer Malbec is an attractive wine with aromas of fresh and ripe fruit, in perfect harmony with the delicacy of the violets and oak aging notes. Very good attack on the palate, with fruity concentration, typical of Malbec, palate medium firm but at the same time elegant. It is an ideal Malbec to drink with the Argetine roast beef with typical “empanadas”.