Asparagus Stuffed Pork Tenderloin

About

It’s always a win to be able to host a dinner or potluck and stay low carb! If you’re looking for a pork dish that’s relatively easy to make but looks like it’s difficult, this is it! A pork tenderloin is sliced almost all of the way lengthwise, pounded flat, and then asparagus is wrapped around it. I highly recommend tying the tenderloin up with kitchen twine, but toothpicks will work as well (and you’ll see them used in the images below). The easiest way to hold the pork together with toothpicks is to form X’s with them in every few inches of the meat. If the end of your tenderloin is very thin, tuck it in or under the tenderloin and tie or pin accordingly. This will keep the end from overcooking. Aim for thin asparagus so the pork wraps up easily and the asparagus cooks.

— Priscilla C.

Ingredients

1 pound pork tenderloin
12 medium spear (5-1/4 in. to 7 in. long) asparagus
3 tablespoon olive oil
2 clove garlic raw
½ teaspoon salt
½ tsp, leaves spices thyme dried
⅛ teaspoon black pepper

Instructions

Preheat your oven to 375 degrees Fahrenheit. Using a boning knife, carefully begin cutting a pork tenderloin lengthwise until you cut through about ⅔ of the loin. Carefully spread out each flap of the loin and cut gently until it lays flat.
Cover the pork with a piece of parchment paper and flatten it using a meat mallet until it is about ½” thick.
In a small bowl, grate the garlic, and mix in 2 tablespoons of olive oil, salt, thyme, and a pinch of black pepper. Rub the mixture on both sides of the flattened pork. Trim the asparagus ends and lay the spears across the center of the pork, fanning it out a little up and down so that the length of the center of pork is covered.
Carefully wrap the pork lengthwise over the asparagus spears until it’s rolled into a coil. Use kitchen twine or toothpicks to hold the pork in place. Either tie up the pork with twine, or carefully use a series of toothpicks to hold the pork in place by making X’s with the pork in different sections of the meat. If the end of your tenderloin is very thin, fold the thin end up or under the loin and pin or tie it there. Place the tenderloin in a parchment covered pan or pyrex and drizzle with the remaining tablespoon of olive oil.
Roast in the oven for 40-45 minutes or until the pork reaches an internal temperature of 145 degrees. Allow the pork to rest for 15 minutes. Carefully remove the twine or toothpicks and slice. Pour any accumulated juices over the slices. Enjoy!