Asparagus Stuffed Pork Tenderloin Recipes

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ASPARAGUS-STUFFED PORK TENDERLOIN



Asparagus-Stuffed Pork Tenderloin image

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

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 5

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
8 to 10 fresh asparagus spears, trimmed

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.

Nutrition Facts : Calories 201 calories, Fat 6g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 299mg sodium, Carbohydrate 2g carbohydrate, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

SEARED PORK TENDERLOIN WITH SAUTEED TOMATO AND ASPARAGUS CREAM SAUCE



Seared Pork Tenderloin with Sauteed Tomato and Asparagus Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 to 3 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
1 1/2 sticks unsalted butter
1 tablespoon mustard powder
1 tablespoon garlic powder
1 tablespoon onion powder
Kosher salt and freshly ground black pepper
1 small pork tenderloin, cut into 1 1/2-inch slices
1 pint heirloom cherry tomatoes, mixed colors
1 bunch asparagus
2 medium cloves garlic
3/4 cup heavy whipping cream
1 tablespoon balsamic vinegar
1 small bunch fresh sage, minced

Steps:

  • Heat a large skillet over medium; add 1 tablespoon of the oil and 1/2 stick of the butter.
  • Mix the mustard powder, garlic powder, onion powder and 1 1/2 teaspoons each salt and pepper in a bowl. Coat the sliced tenderloin on all sides with the spice mixture. Place in the hot skillet and cook until golden brown, about 3 minutes per side. Remove to a plate and let rest.
  • Meanwhile, slice the tomatoes in half and cut the asparagus into 1-inch pieces. Mince the garlic, sprinkle with salt and mash to a paste with flat of a knife.
  • Heat a second skillet over medium; add the remaining 1 tablespoon oil and another 1/2 stick of the butter. When the oil and butter are hot, add the asparagus and some salt and pepper; cook for 3 to 4 minutes, stirring. Stir in the garlic. When the asparagus is nice and bright green, add the tomatoes and the remaining 1/2 stick butter. Cook until the tomatoes are starting to soften. Pour in the cream and pork drippings and continue to cook for about 2 minutes more. Stir in the sage.
  • Arrange the pork on plates, spoon over the tomato-asparagus cream sauce and serve. Enjoy!

PROSCIUTTO-WRAPPED PORK TENDERLOIN, PEACH CHUTNEY AND ASPARAGUS



Prosciutto-Wrapped Pork Tenderloin, Peach Chutney and Asparagus image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

Kosher salt
One 1-pound pork tenderloin
4 thin slices prosciutto
Olive oil
Two 1/4-inch-thick slices pancetta, diced
1/2 shallot, minced
Kosher salt
1/4 cup bourbon
2 tablespoons brown sugar
2 tablespoons rice wine vinegar
1 tablespoon whole-grain mustard
2 peaches, peeled, pitted and cut into 1/2-inch dice
1 stick cinnamon
Thyme bundle
Olive oil, if needed
1 bunch asparagus, stems removed and discarded

Steps:

  • For the pork: Preheat the oven to 400 degrees F. Sprinkle salt on the pork, then wrap the pork in the prosciutto and secure with toothpicks. Coat a large saute pan with oil and heat over high heat. Sear the pork on all sides, then transfer to a quarter sheet tray and roast for 8 to 10 minutes, turning the pork halfway through cooking. Reserve the saute pan with the drippings for a later use.
  • For the chutney: Heat a large, straight-sided saute pan over medium heat. Add the pancetta and cook to render the fat. Add in the shallots and season with salt, and cook until soft and aromatic, 6 minutes. Add in the bourbon, brown sugar, vinegar, mustard, peaches, cinnamon, thyme bundle and some salt, and stir to combine. Bring to a boil and then reduce to a simmer. Simmer, stirring the peaches frequently until the liquid evaporates and the peaches are a chutney-like consistency, 10 minutes. Check to make sure the peaches are cooked through. Remove and discard the thyme bundle and cinnamon stick. Blend with an immersion blender if needed to achieve the correct consistency.
  • For the asparagus: Return the reserved saute pan to the stove, add some oil if needed. Add the asparagus to the pan and saute until tender.
  • Slice the tenderloin on the bias and serve with the peach chutney and asparagus.

HONEY DIJON PORK TENDERLOIN WITH ASPARAGUS



Honey Dijon Pork Tenderloin with Asparagus image

Believe it: this rich, saucy pork tenderloin can be on the table in less than 20 minutes. Recipe courtesy of Reynolds.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 16m

Yield 4

Number Of Ingredients 10

1 Reynolds® Oven Bag, Large Size
2 tablespoons cornstarch
1/3 cup honey
1/4 cup Dijon-style mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 (1 lb.) pork tenderloin, excess fat and silver skin removed*
1 lb. fresh asparagus spears, cut into thirds
1/3 cup chopped toasted pecans (optional)

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.

Nutrition Facts : ServingSize 1 Serving

TENDER STUFFED PORK TENDERLOIN



Tender Stuffed Pork Tenderloin image

"My grandmother often prepared this stuffed pork loin for Sunday dinner. She loved to cook and eat, especially when she had someone to share her food with." - Mary Ann Marino, West Pittsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 servings.

Number Of Ingredients 11

1 pork tenderloin (3/4 to 1 pound)
1/2 cup chopped onion
2 tablespoons butter
1 cup soft bread crumbs
1/4 cup minced fresh parsley
1/4 teaspoon rubbed sage
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg, lightly beaten
1 bacon strip

Steps:

  • Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. , In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. , Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 476 calories, Fat 27g fat (12g saturated fat), Cholesterol 239mg cholesterol, Sodium 719mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 41g protein.

STUFFED PORK TENDERLOIN



Stuffed Pork Tenderloin image

I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.

Provided by ciaofraz

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 5

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil, or as needed
10 white mushrooms, minced
1 shallot, minced
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon dried sage
½ teaspoon ground black pepper
¼ teaspoon salt
¼ cup chopped fresh parsley
2 cups fresh spinach
1 teaspoon Dijon mustard
1 (2 pound) pork tenderloin, butterflied and pounded flat
4 slices prosciutto
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
  • Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
  • Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g

PORK TENDERLOIN A LA ASPARAGUS



Pork Tenderloin a La Asparagus image

Found this in my Out Of Our League cookbook from the junior league of greensboro, North Carolina. Haven't tried it yet but hope to soon...with a few tweaks ;) Please note...the recipe says to serve immediately.

Provided by Thea

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

8 pieces pork tenderloin, about 2 lbs
2 tablespoons butter
1 (10 3/4 ounce) can ream cream of asparagus soup
1/4 cup milk
1/2 cup chopped onion
1 (3 ounce) can sliced mushrooms, drained
1/2 teaspoon curry powder
1 dash pepper

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.

Nutrition Facts : Calories 97.8, Fat 7.5, SaturatedFat 4.3, Cholesterol 18.7, Sodium 312.9, Carbohydrate 6.5, Fiber 0.7, Sugar 1.5, Protein 2

GRILLED PORK TENDERLOIN WITH BUTTERED ASPARAGUS



Grilled Pork Tenderloin With Buttered Asparagus image

This is a great recipe, especially with the honey mustard sause and a side of asparagus, I also serve it with a side of apple sauce. My son loves it.

Provided by xtherapist

Categories     Pork

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 13

1 pork tenderloin
2 teaspoons garlic powder
2 teaspoons onion powder
chopped fresh tarragon
chopped fresh oregano
1 tablespoon olive oil
salt and pepper
1 -1 1/2 tablespoon honey mustard
4 ounces honey
2 tablespoons Worcestershire sauce
1 bunch asparagus
2 -3 tablespoons butter
salt

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.

Nutrition Facts : Calories 491.3, Fat 19, SaturatedFat 7.6, Cholesterol 129.8, Sodium 337.6, Carbohydrate 44.2, Fiber 3.7, Sugar 35.3, Protein 39.4

STIR-FRIED ASPARAGUS WITH PORK



Stir-Fried Asparagus with Pork image

Provided by Mark Bittman

Categories     lunch, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 pound pencil-thin asparagus
2 tablespoons peanut or vegetable oil
3 or 4 dried red chilies, optional
1/4 pound ground pork
1 tablespoon minced garlic
1/2 cup scallions
1/2 cup chicken stock or water
1 tablespoon soy sauce
2 teaspoons dark sesame oil, optional
Cooked white rice for serving (optional)

Steps:

  • Break bottom inch or so off of each asparagus spear; cut stalks into inch-long pieces.
  • Heat a large skillet over high heat for about 2 minutes. Immediately add half the peanut oil, chilies if you're using them and pork, crumbling it with your fingers. Cook, stirring only occasionally, until pork browns, about 2 minutes. Remove pork to a bowl, discard chilies and lower heat slightly.
  • Add remaining oil and asparagus to skillet. Cook, stirring occasionally, until asparagus turns bright green and begins to become tender, 3 or 4 minutes. Add garlic and scallions and cook, stirring once or twice, for 30 seconds.
  • Add stock or water and soy sauce; stir and cook for 15 seconds. Stir in pork, add sesame oil if you like and stir once more. Serve with white rice, if desired.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 283 milligrams, Sugar 3 grams, TransFat 0 grams

CHEESE-STUFFED PORK TENDERLOIN



Cheese-Stuffed Pork Tenderloin image

My husband showed up at home with a huge case of pork tenderloin. After a little figuring, this is the best of the best recipes that I was able to come up with. It was a big hit at our house and is easily doubled.

Provided by Melanie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h50m

Yield 3

Number Of Ingredients 11

2 green onions, chopped
2 slices cooked bacon, crumbled
3 tablespoons shredded Cheddar cheese
2 tablespoons cream cheese, softened
2 tablespoons frozen chopped spinach
2 tablespoons finely chopped white mushrooms
¼ teaspoon chopped garlic
1 pinch dried parsley
salt and ground black pepper to taste
1 pork tenderloin, butterflied and pounded flat
1 cup dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
  • Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 348.5 calories, Carbohydrate 27.7 g, Cholesterol 84.8 mg, Fat 11.7 g, Fiber 2.2 g, Protein 31.6 g, SaturatedFat 5.5 g, Sodium 403.1 mg, Sugar 2.7 g

STUFFED CROWN ROAST OF PORK



Stuffed Crown Roast Of Pork image

Number Of Ingredients 13

1 crown pork roast (about 8 pounds)
1 pound ground pork
1/2 pound bulk pork sausage
3/4 cup finely chopped onion
3 tablespoons butter or margarine
1/2 cup diced peeled apple
1/4 cup finely chopped celery
1-1/2 cups soft bread crumbs
1/2 cup minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried sage
Spiced crab apple, optional

Steps:

  • Tie roast and place on a rack in a large roasting pan. Cover the bone ends with foil. Insert meat thermometer. Roast at 350° for 2 hours. Meanwhile, in a large skillet, cook the pork and sausage until browned drain and set aside. In the same skillet, sauté onion in butter until tender. Add apple and celery cook for 5 minutes. Remove from the heat. Add the cooked pork and sausage, crumbs, parsley, salt, pepper and sage mix well. Remove roast from oven. Carefully press a double layer of foil down through open center of roast to form a base for stuffing. Spoon stuffing lightly into crown. Return to oven and bake for 1 hour more or until thermometer reads 160°. Transfer roast to serving platter. Garnish with spiced crab apples if desired. Cut between ribs to serve.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

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From howsweeteats.com


MYSTERY LOVERS' KITCHEN: CURRIED GRILLED SHRIMP RECIPE BY MIA P ...
1 day ago Add the shrimp to the marinade and mix well. Cover and refrigerate for at least one hour and up to one day. Oil and heat your grill pan on high. Add the shrimp and cook for 2-3 minutes on one side. Flip and cook for another minute or two until done. Enjoy with rice, salads, grilled vegetables, eggs, bread, etc.
From mysteryloverskitchen.com


STUFFED PORK TENDERLOIN (VIDEO) - NATASHASKITCHEN.COM
2018-12-21 Preheat oven to 400˚F. In an oven-safe large skillet over medium heat, add 2 Tbsp oil with chopped bacon and and cook until browned (3-4 minutes). Add sliced mushrooms and chopped onion and sauté 5 minutes or until soft. Season with 1/2 tsp salt, 1/4 tsp black pepper, chopped parsley and minced garlic.
From natashaskitchen.com


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