Lately I have been struggling to find inspiration for dinner, and having a pregnant woman in the house does not always make it easy on me. It seems like I have cooked chicken 100 different ways and in order to change things up I turned to 'the other white meat'. When I put this little number together for dinner the other night, it was a winner for both of us.
Asparagus-Stuffed Pork Tenderloin Recipe
Prep: 20 min.
Grill: 20 min.
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)
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 or parchment paper. Flatten to 1/4-in. thickness.
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 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.
I used metal pins instead of string to hold the pork together, I also increased the amount of cayenne but the next time I make it I will increase the seasoning slightly and use a heaping 1/4 of a teaspoon instead of flattening off the spoon. Kerry really enjoyed it as did I and I didnt have the motivation to whip up a side dish so I went with a fresh slice of garlic toast made from a Kaiser Bun with margarine and a dusting of garlic powder and a pinch of parseley and oregano then tossed it under the broiler for a min or two.
Since my grill is currently buried in snow I used my cast iron skillet to sear all sides of the tenderloin and then put it in the over for 25mins at 400*.
1 hour ago