Asparagus-Stuffed Pork Tenderloin

Asparagus-stuffed pork tenderloin is a recipe that makes you feel like the star of your own cooking show. It looks incredibly impressive, but it’s surprisingly easy to pull off. The tenderloin stays juicy, the asparagus adds a pop of color and crunch, and the seasoning mix gives every bite a perfect balance of smoky, spicy and savory flavors. With just a little slicing, rolling and grilling, you end up with a centerpiece that looks like it took hours to perfect. Pork tenderloin cooks quickly, making it an ideal dish to prep ahead and cook à la minute for a dinner party. But it’s also fantastic for a Sunday night meal—or any time you want applause at the table.

Asparagus-Stuffed Pork Tenderloin Ingredients

• Seasoning mixture: Combining onion powder, garlic powder, chili powder, salt, seasoned salt, poultry seasoning and a pinch of cayenne pepper creates a smoky, aromatic blend of herbs and spices that gives the pork a flavorful crust and a hint of heat.
• Pork tenderloin: Tenderloin is a long, narrow, boneless cut of pork that’s ultra-tender when cooked properly. Look for one that’s evenly shaped so it cooks consistently, and trim away any silver skin before starting. Don’t substitute pork loin—it’s much thicker and will take longer to cook through.
• Fresh asparagus spears: Choose firm, bright green spears with tight tips and no wrinkles. Thicker spears work best here because they hold up during grilling without turning mushy. Snap off the woody ends before cooking them, or buy trimmed bundles for convenience.

Directions

Step 1: Mix your seasonings

In a small bowl, combine the onion powder, garlic powder, chili powder, salt, seasoned salt, poultry seasoning and cayenne pepper. Set the bowl aside.

Editor’s Tip: Make extra seasoning mix and store it in a small jar—it’s great on chicken or roasted vegetables too.

Step 2: Prep and flatten the pork

Cut a lengthwise slit down the center of the pork tenderloin to within 1/2 inch of the bottom.

Open it up flat like a book so the meat lies flat and cover it with storage wrap. Flatten the pork to a 1/4-inch thickness.

Remove the storage wrap and sprinkle 1/2 teaspoon of the seasoning mix over the surface.

Editor’s Tip: Work gently with a meat mallet when flattening to avoid tearing the pork. You’re aiming for thin and tenderized, not paper-thin.

Step 3: Blanch the asparagus

In a large skillet, bring 1 cup of water to a boil. Add the asparagus, cover the skillet, and cook for two minutes.

Drain and transfer the spears to ice water to stop the cooking process. Drain the spears again and pat them dry with paper towels.

Step 4: Roll and season the pork

Place the asparagus spears lengthwise along the tenderloin, then fold the meat over them, starting from one of the long sides.

Secure the roll with kitchen string. Sprinkle it with the remaining seasoning mix.

Editor’s Tip: Tie the tenderloin every two inches or so to keep it wrapped tightly.

Step 5: Grill to perfection

Grill the pork, covered, over indirect medium heat for 20 to 25 minutes or until a thermometer reads 160°F. Turn occasionally. Let the tenderloin rest for 5 minutes before slicing it.

Editor’s Tip: Don’t skip the resting step! It’s the difference between tender and dry meat. The juices need time to redistribute for perfect, juicy slices.

Asparagus-Stuffed Pork Tenderloin Variations

• Choose cheese: Before rolling, sprinkle a layer of shredded mozzarella, provolone, or even feta on the asparagus for a creamy, melty surprise.
• Wrap it in bacon: For extra flavor and presentation points, wrap the rolled tenderloin in bacon before grilling it. The fat bastes the pork as it cooks, keeping it moist and flavorful.
• Try different veggies: Swap asparagus for green beans, roasted red peppers or thin carrot sticks to mix it up.

How to Store Asparagus-Stuffed Pork Tenderloin

Let the pork cool completely, then wrap it tightly in foil or store it in an airtight container. It will keep beautifully in the refrigerator for up to four days. For longer storage, freeze sliced portions in a freezer-safe container for up to three months.

How do you reheat asparagus-stuffed pork tenderloin?

To reheat asparagus-stuffed pork tenderloin, place slices in a baking dish with a splash of broth or water, cover the dish with foil, and warm them in a 325° oven until they’re heated through. For a quicker option, microwave the slices at 50% power to keep the pork juicy.

Asparagus-Stuffed Pork Tenderloin Tips

Can you use frozen asparagus in this recipe?

Yes, you can use frozen asparagus. Thaw it first and pat it completely dry before rolling it inside the pork. The texture won’t be quite as crisp as that of fresh asparagus, but it will still taste great.

Can you make asparagus-stuffed pork another way?

Yes, you can sear the rolled and stuffed pork loin in a hot pan on the stovetop, then place it in a 350° oven for 15 to 20 minutes, or until the meat registers 160° on an instant-read thermometer.

What can you serve with asparagus-stuffed pork tenderloin?

Serve asparagus-stuffed pork tenderloin with cheesy mashed potatoes, roasted rosemary baby carrots or a fresh arugula salad. Top off the meal with a great bottle of rosé wine and finish it with an easy lemon pie.