Perfect Asparagus and Prosciutto Stuffed Pork Tenderloin Recipe for Easy Dinner

“You really think you can stuff a pork tenderloin with asparagus and prosciutto?” That was my friend’s skeptical question the first time I mentioned this recipe. Honestly, I wasn’t sure either. I grabbed a tenderloin on a whim, figuring it might be a fun experiment for a quiet Saturday night dinner. The kitchen smelled like something fancy was happening, but honestly, I was just winging it—half afraid the pork would dry out or the filling would leak everywhere.

As I sliced into that perfectly roasted pork, the aroma of salty prosciutto mingled with the fresh snap of asparagus filled the air. The tenderloin was juicy, with a crispy, golden skin hugging the buttery filling. It wasn’t the kind of dish you casually throw together, yet it came together with surprising ease. That night, what started as a hopeful experiment turned into a new staple—one I found myself making three times in a week (yes, three!).

There’s something quietly satisfying about this Perfect Asparagus and Prosciutto Stuffed Pork Tenderloin. It’s not just dinner; it’s a little celebration wrapped up in a tender pork jacket. I realized this recipe stuck because it hits that sweet spot between elegant and approachable—something special enough for guests but simple enough for a weeknight reset. And hey, it pairs beautifully with a side of creamy spring pea risotto I recently tried.

Why You’ll Love This Recipe

This Perfect Asparagus and Prosciutto Stuffed Pork Tenderloin is one of those meals that feels like it came from a fancy restaurant but actually comes together with minimal stress. After testing this recipe multiple times, I can confidently say it’s a winner for several reasons:

• Quick & Easy: From prep to plate in under an hour—perfect when you want a wow-factor dinner without a marathon in the kitchen.
• Simple Ingredients: You probably have prosciutto, asparagus, and pork tenderloin in your fridge or local market already. No exotic shopping list needed.
• Perfect for Special Occasions: Whether it’s a cozy dinner or impressing guests at your next gathering, this recipe fits the bill.
• Crowd-Pleaser: The salty richness of prosciutto with the fresh crunch of asparagus wins over even picky eaters.
• Unbelievably Delicious: The juicy pork with its savory, soft filling is a flavor and texture combo that just works.

What sets this apart? The secret is in the balance—the prosciutto adds saltiness without overwhelming, and the asparagus keeps it fresh and vibrant. Plus, the pork stays tender because you’re gently roasting it after stuffing, not overcooking it. The method is straightforward but thoughtful, making sure every bite is as satisfying as the last.

If you’re looking for a recipe that’s a touch fancy without the fuss, this one is it. And if you want a perfect sidekick, try pairing it with a crisp green salad or some creamy Parmesan mashed potatoes.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to grab at any grocery store.

• Pork tenderloin: 1 whole (about 1 to 1.5 pounds / 450-680 grams), trimmed of silver skin
• Prosciutto slices: 6-8 thin slices (look for quality brands like San Daniele or Parma for best flavor)
• Asparagus: 8-10 stalks, trimmed and blanched (snap off the woody ends)
• Garlic: 2 cloves, finely minced (adds depth)
• Fresh rosemary: 1 tablespoon, finely chopped (can substitute with thyme)
• Olive oil: 2 tablespoons (extra virgin for flavor)
• Salt and freshly ground black pepper: To taste
• Parmesan cheese: ¼ cup grated (optional, for a little cheesy richness)
• Dijon mustard: 1 tablespoon (for a subtle tang on the pork exterior)
• Kitchen twine: For tying the tenderloin (not edible but essential!)

Tip: If asparagus isn’t in season, you can swap in blanched green beans or even sautéed spinach for a different but equally fresh filling. For a gluten-free twist, this recipe is naturally free of gluten, so no worries there!

Equipment Needed

• Sharp chef’s knife: For butterflying the pork tenderloin—sharpness is key here to get a clean, even cut.
• Cutting board: A sturdy surface, preferably separate for meat and veggies.
• Baking sheet or roasting pan: For roasting the stuffed tenderloin.
• Kitchen twine: To tie the pork and keep the filling intact during cooking.
• Small bowl: For mixing olive oil, garlic, and herbs.
• Meat thermometer: Optional, but a lifesaver to check doneness without cutting into the pork.

If you don’t have kitchen twine, toothpicks can work for holding the tenderloin together, but twine offers better security and even cooking. Personally, I like using a digital instant-read thermometer for peace of mind—nothing worse than guessing with a roast!

Preparation Method

1. Butterfly the pork tenderloin: Lay the pork on your cutting board. With a sharp knife, slice horizontally through the middle, opening it like a book but not cutting all the way through. Aim for about 1/2-inch (1.25 cm) thickness when opened. This should take about 5 minutes.
2. Flatten the pork: Place plastic wrap over the opened tenderloin and gently pound it with a meat mallet or rolling pin to an even thickness. This helps with even cooking and makes rolling easier. About 3 minutes.
3. Prepare the filling: Toss the blanched asparagus with minced garlic, chopped rosemary, a pinch of salt, and pepper in a small bowl. If you’re adding Parmesan, sprinkle it over the asparagus now. Set aside.
4. Layer the prosciutto: Lay the prosciutto slices evenly over the pork surface, slightly overlapping. This creates a salty, savory bed for the asparagus.
5. Add the asparagus filling: Arrange the asparagus mixture in a neat line down the center of the pork, leaving about 1 inch (2.5 cm) of space on the edges for rolling.
6. Roll and tie: Starting from one side, carefully roll the pork over the filling into a tight log. Use kitchen twine to tie the roll at 1 to 1.5-inch (2.5-4 cm) intervals. This prevents the filling from escaping and helps the pork cook evenly. Allow about 5 minutes for this step.
7. Season the outside: Brush the pork roll with Dijon mustard and drizzle with olive oil. Sprinkle salt, pepper, and a bit more rosemary on top.
8. Roast the pork: Preheat your oven to 400°F (205°C). Place the tenderloin on a baking sheet or roasting pan. Roast for 25-30 minutes or until an internal temperature of 145°F (63°C) is reached. Use a meat thermometer to check. Rest the meat for 10 minutes before slicing.

At the slicing stage, you’ll see that beautiful spiral of prosciutto and asparagus inside, perfectly cooked and juicy. If the pork looks a little pale before resting, don’t worry—carry on, the rest will bring out flavorful juices and tender texture.

Cooking Tips & Techniques

Stuffing a pork tenderloin might sound intimidating, but a few tips make it surprisingly manageable. First, make sure your knife is sharp for butterflying—dull blades can tear the meat and make rolling awkward. When pounding the pork, don’t overdo it; you want it even but not paper-thin to avoid drying out.

Blanching the asparagus before stuffing is key. It softens the stalks just enough to cook fully inside the pork without turning mushy. I learned the hard way that skipping this step leads to crunchy surprises that throw off the texture.

When it comes to tying the pork, don’t skip the twine. I tried toothpicks once, which was a nightmare as the filling leaked. Tying helps maintain shape and ensures even cooking.

For roasting, a meat thermometer is your best friend. Overcooked pork is dry, and undercooked is unsafe—aiming for 145°F (63°C) hits the sweet spot of juicy and tender. Resting the meat is a must; it lets the juices redistribute for a succulent slice.

If you want the exterior a bit crispier, finish with a quick sear in a hot pan before roasting. Just a minute or two on each side—this trick adds a lovely golden crust.

Variations & Adaptations

• Cheese-stuffed twist: Add a thin layer of goat cheese or cream cheese under the prosciutto for a creamy surprise inside. I love this version for a touch of tang.
• Vegetarian swap: Replace pork with a large portobello mushroom cap or eggplant slice for a meat-free stuffing vessel with the same filling.
• Seasonal filling: Swap asparagus for roasted red peppers and sautéed mushrooms in fall or winter. The prosciutto still pairs beautifully with earthier flavors.
• Spicy kick: Add red pepper flakes or a smear of harissa paste inside before rolling for some heat.
• Cooking method adjustment: Try cooking the stuffed tenderloin in a slow cooker on low for 3-4 hours if you prefer hands-off cooking, though you’ll lose the crispy exterior.

Personally, I once tried this recipe with a layer of caramelized onions and it was a game-changer for sweetness. There’s room to make this dish your own, depending on what’s in your fridge or the season’s bounty.

Serving & Storage Suggestions

This pork tenderloin is best served warm, sliced into medallions to showcase the pretty spiral of filling. It pairs wonderfully with light sides like a fresh spring garden vegetable frittata or a simple arugula salad dressed with lemon vinaigrette. For a heartier meal, creamy mashed potatoes or the creamy asparagus risotto I mentioned earlier are fantastic companions.

If you have leftovers, wrap tightly in foil or an airtight container and refrigerate for up to 3 days. Reheat gently in a low oven (about 300°F / 150°C) covered with foil to keep it moist. Avoid microwaving if you can; the texture suffers.

Flavors tend to meld nicely the next day, making leftover slices perfect for sandwiches or salads. Just add a smear of grainy mustard or aioli for an easy lunch upgrade.

Nutritional Information & Benefits

Each serving of this stuffed pork tenderloin offers a balanced mix of protein, fiber, and essential vitamins. Pork tenderloin is a lean cut, providing around 25 grams of protein per 3-ounce (85 grams) serving, which supports muscle repair and keeps you full longer.

Asparagus is a nutritional superstar—packed with vitamins A, C, and K, plus folate and antioxidants that support overall health. Prosciutto adds flavor but should be eaten in moderation due to its sodium content.

This recipe is naturally gluten-free and low in carbs, fitting well into many dietary preferences. Just watch portion size if you’re mindful of sodium intake.

I appreciate this dish as a way to enjoy indulgent flavors without feeling weighed down—comfort food that respects wellness.

Conclusion

This Perfect Asparagus and Prosciutto Stuffed Pork Tenderloin is a recipe that’s earned a permanent spot in my dinner rotation. It’s approachable enough for a midweek meal yet impressive enough to serve when friends drop by unexpectedly. The juicy pork, salty prosciutto, and fresh asparagus come together in a way that feels both classic and fresh.

Feel free to tweak the filling or seasoning to suit your taste buds—cooking is all about making a recipe your own. I find myself coming back to this dish when I want something comforting but with a bit of flair.

If you give this a try, I’d love to hear your thoughts or any creative twists you put on it. Sharing kitchen wins with others is part of what makes cooking so rewarding.

Here’s to many delicious meals ahead, wrapped in prosciutto and spring’s best asparagus!

FAQs about Perfect Asparagus and Prosciutto Stuffed Pork Tenderloin

How do I butterfly a pork tenderloin properly?

Use a sharp knife to slice horizontally through the middle of the tenderloin, stopping about ½ inch (1.25 cm) from the edge, then open it like a book. You can gently pound it to an even thickness for easier rolling.

Can I prepare this recipe ahead of time?

Yes! You can assemble and roll the stuffed tenderloin a few hours in advance, keep it covered in the fridge, then roast just before serving.

What if I don’t have kitchen twine?

Toothpicks can be a quick fix, but twine is best for holding everything securely. If using toothpicks, insert several along the roll and remove them before serving.

Is prosciutto necessary for the recipe?

Prosciutto adds a unique salty flavor and helps keep the filling moist. You could substitute with thin slices of ham or pancetta, but the flavor profile will change slightly.

How do I know when the pork is done?

The best way is to use a meat thermometer and look for an internal temperature of 145°F (63°C). This ensures juicy, safe-to-eat pork that isn’t overcooked.

For a touch of brunch elegance alongside this savory dish, consider pairing with dishes like the quiche Lorraine or a light fresh spring roll bowl for a balanced, flavorful meal experience.

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