Asparagus-Stuffed Pork Tenderloin

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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; pound to flatten evenly. 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. 

Source:  Taste of Home

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