Asparagus Stuffed Pork Tenderloin Recipes

ASPARAGUS-STUFFED PORK TENDERLOIN

Steps:

• 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; sprinkle 1/2 teaspoon seasoning mix over meat. , In a large 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. Sprinkle with remaining seasoning. Grill, covered, over indirect medium heat for 20-25 minutes or until a thermometer reads 160°, turning occasionally. Let stand for 5 minutes before slicing.

PORK TENDERLOIN A LA ASPARAGUS

Steps:

• Pound meat to flatten. In skillet brown meat lightly in butter; set aside.
• In same skillet, blend together soup and milk; stir in remaining ingredients.
• Return meat to skillet, cover and simer 40-45 minutes (until meat is tender). Serve sauce on top of meat. Must serve immediately.

HONEY DIJON PORK TENDERLOIN WITH ASPARAGUS

Steps:

• Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch baking pan.
• Add corn starch, honey, mustard, Worcestershire sauce, salt and pepper to oven bag. Squeeze bag to mix ingredients.
• Slice pork tenderloin 1-inch thick. Place pork and asparagus in bag. Turn bag several times to coat pork and asparagus with sauce. Place ingredients in an even layer.
• Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
• Bake 12 to 14 minutes or until pork reads 145°F on thermometer. Let stand 5 minutes. Carefully cut bag open and serve. Garnish if desired.

GRILLED PORK TENDERLOIN WITH BUTTERED ASPARAGUS

Steps:

• Mix all the spices togeter in a small bowl, tear or cut the herbs and add them in, add some salt and pepper, I never use exact measurements for this, add about one or two teaspoons of olive oil and mix together.
• Rub this mixture all over the tenderloin and grill for about 7- 10 minutes on each side until inside temp is 140-145 degrees, let rest 10 minutes.
• while meat is resting prepare the sauce and the asparagus.
• for the sauce combine the ingedients into a small sauce pan and bring to a slow boil for about 1 minute, shut off heat.
• Meanwhile boil some salted water and the asparagus, use three of four tablespoons of salt, (it will keep the asparagus green, and it won't be too salty).
• boil for 2 minutes, drain and set aside, Leave hot pan on the stove with burner off, add butter into the pan and add the aspargus until the butter is melted, mix tenderly with wooden spoon.
• Cut the tenderloin into 3-4 medallions and drizzle with sauce.
• I hope you like this, I love it.