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Perfect Asparagus and Prosciutto Stuffed Pork Tenderloin

asparagus and prosciutto stuffed pork tenderloin - featured image
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A juicy pork tenderloin stuffed with salty prosciutto and fresh asparagus, roasted to perfection for an elegant yet easy dinner.

Ingredients

Scale
  • 1 whole pork tenderloin (about 1 to 1.5 pounds / 450–680 grams), trimmed of silver skin
  • 6–8 thin slices prosciutto
  • 8–10 asparagus stalks, trimmed and blanched
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh rosemary, finely chopped (or thyme)
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • ¼ cup grated Parmesan cheese (optional)
  • 1 tablespoon Dijon mustard
  • Kitchen twine for tying the tenderloin

Instructions

  1. Butterfly the pork tenderloin by slicing horizontally through the middle, stopping about ½ inch from the edge, and open it like a book (about 5 minutes).
  2. Place plastic wrap over the opened tenderloin and gently pound it with a meat mallet or rolling pin to an even thickness (about 3 minutes).
  3. Toss blanched asparagus with minced garlic, chopped rosemary, salt, pepper, and Parmesan cheese if using; set aside.
  4. Lay prosciutto slices evenly over the pork surface, slightly overlapping.
  5. Arrange the asparagus mixture in a neat line down the center of the pork, leaving about 1 inch of space on the edges for rolling.
  6. Roll the pork over the filling into a tight log and tie with kitchen twine at 1 to 1.5-inch intervals (about 5 minutes).
  7. Brush the pork roll with Dijon mustard and drizzle with olive oil; sprinkle salt, pepper, and more rosemary on top.
  8. Preheat oven to 400°F (205°C). Place the tenderloin on a baking sheet or roasting pan and roast for 25-30 minutes or until internal temperature reaches 145°F (63°C).
  9. Rest the meat for 10 minutes before slicing and serving.

Notes

Use a sharp knife for butterflying to avoid tearing the meat. Blanch asparagus before stuffing to avoid crunchy texture. Tying with kitchen twine is essential to keep filling intact. Use a meat thermometer to ensure pork reaches 145°F for safe and juicy results. For a crispier exterior, sear the pork quickly in a hot pan before roasting. Leftovers keep well refrigerated for up to 3 days and reheat gently in a low oven.

Nutrition

Keywords: pork tenderloin, stuffed pork, asparagus, prosciutto, easy dinner, roasted pork, elegant meal

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