Keto Asparagus Stuffed Pork Tenderloin Recipe

Gluten Free
Lunch
Main Dishes
Paleo
4/5
(23 reviews)
Keto Asparagus Stuffed Pork Tenderloin
Zylo Recipes

Description

Imagine a tender pork tenderloin, transformed into an elegant and flavorful dish with a simple yet artful preparation. This Asparagus Wrapped Pork Tenderloin is perfect for a satisfying dinner or a special occasion. The pork is incredibly juicy and tender, complemented by the fresh, slightly grassy flavor of asparagus.

Visually appealing and easy to slice, it makes a wonderful centerpiece for any meal. The process begins by butterflying a pork tenderloin, carefully opening it to create a larger surface area. A gentle pounding ensures a uniform thickness, promoting even cooking and a melt-in-your-mouth texture.

Fresh asparagus spears, crisp and vibrant green, are then carefully arranged lengthwise across the flattened pork. The tenderloin is then rolled tightly around the asparagus, creating a beautiful spiral of pork and green. Securing the roll is key to maintaining its shape and ensuring even cooking.

Kitchen twine is ideal for this, tied at intervals along the roll to hold everything in place. The twine not only keeps the asparagus nestled snugly within the pork but also helps the tenderloin retain its moisture during cooking. The result is a roast that is both visually stunning and incredibly delicious.

Slicing the cooked tenderloin reveals the delightful cross-section of tender pork and bright asparagus, making each serving a feast for the eyes as well as the palate. When preparing the tenderloin, it's important to handle the thinner ends with care. Folding them inward slightly before rolling helps to create a more uniform thickness throughout the roast.

This ensures that the entire tenderloin cooks evenly, preventing the thinner ends from becoming overcooked or dry. Selecting asparagus spears that are relatively uniform in size will also contribute to the overall presentation and even cooking of the dish. Look for spears that are firm and bright green, with tightly closed tips.

This Asparagus Wrapped Pork Tenderloin is a delightful combination of flavors and textures. The tender pork, the slightly crunchy asparagus, make this dish a true standout. Whether you're looking for a new way to prepare pork tenderloin or simply want to impress your guests with a beautiful and delicious meal, this recipe is sure to deliver.

Preparation Time

Prep Time
15 min
Cook Time
45 min
Total Time
1 h 0 min

Nutrition Information

Per 1 servings (1/4 of tenderloin) serving
C
Calories
350 Kcal

C
Carbs
5 g
Fi
Fiber
2 g
Sugar
2 g

P
Protein
42 g

C
Fats
20 g
Saturated Fats 7 g
Unsaturated Fats 11 g

Cholestrol 120 mg
Sodium 250 mg
Potassium 400 mg
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Ingredients

    1.
    Pork Tenderloin
    Pork Tenderloin
    500 g
    2.
    Asparagus
    Asparagus
    12 medium spear
    3.
    Olive Oil
    Olive Oil
    3 tablespoon
    4.
    Garlic Raw
    Garlic Raw
    2 clove
    5.
    Salt
    Salt
    ½ teaspoon
    6.
    Spices Thyme Dried
    Spices Thyme Dried
    ½ tsp, leaves
    7.
    Black Pepper
    Black Pepper
    ⅛ tsp

Instructions

    1.
    Preheat your oven to 375 degrees Fahrenheit. Using a boning knife, carefully begin cutting a pork tenderloin lengthwise until you cut through about ¾ of the loin. Carefully spread out each flap of the loin and cut gently until it lays flat.
    2.
    Cover the pork with a piece of parchment paper and flatten it using a meat mallet until it is about ½” thick.
    3.
    In a small bowl, grate the garlic, and mix in 2 tablespoons of olive oil, salt, thyme, and a pinch of black pepper. Rub the mixture on both sides of the flattened pork. Trim the asparagus ends and lay the spears across the center of the pork, fanning it out a little up and down so that the length of the center of pork is covered.
    4.
    Carefully wrap the pork lengthwise over the asparagus spears until it’s rolled into a coil. Use kitchen twine or toothpicks to hold the pork in place. Either tie up the pork with twine, or carefully use a series of toothpicks to hold the pork in place by making X’s with the pork in different sections of the meat. If the end of your tenderloin is very thin, fold the thin end up or under the loin and pin or tie it there. Place the tenderloin in a parchment covered pan or pyrex and drizzle with the remaining tablespoon of olive oil.
    5.
    Roast in the oven for 40-45 minutes or until the pork reaches an internal temperature of 145 degrees. Allow the pork to rest for 15 minutes. Carefully remove the twine or toothpicks and slice. Pour any accumulated juices over the slices. Enjoy!