Keto Asparagus Stuffed Pork Tenderloin

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    45 min

  • ready time

    ready time

    1 h 0 min

Keto Asparagus Stuffed Pork Tenderloin

23 ratings

It’s always a win to be able to host a dinner or potluck and stay low carb! If you’re looking for a pork dish that’s relatively easy to make but looks like it’s difficult, this is it! A pork tenderloin is sliced almost all of the way lengthwise, pounded flat, and then asparagus is wrapped around it. I highly recommend tying the tenderloin up with kitchen twine, but toothpicks will work as well (and you’ll see them used in the images below). The easiest way to hold the pork together with toothpicks is to form X’s with them in every few inches of the meat. If the end of your tenderloin is very thin, tuck it in or under the tenderloin and tie or pin accordingly. This will keep the end from overcooking. Aim for thin asparagus so the pork wraps up easily and the asparagus cooks.

-- Priscilla C.

  • Net Carbs

    1.6 g

  • Fiber

    1.1 g

  • Total Carbs

    2.7 g

  • Protein

    30.9 g

  • Fats

    15 g

269 cals

Keto Asparagus Stuffed Pork Tenderloin

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Pork Tenderloin

    Pork Tenderloin

    500 g

  • Asparagus

    Asparagus

    12 medium spear

  • Olive Oil

    Olive Oil

    3 tablespoon

  • Garlic Raw

    Garlic Raw

    2 clove

  • Salt

    Salt

    ½ teaspoon

  • Spices Thyme Dried

    Spices Thyme Dried

    ½ tsp, leaves

  • Black Pepper

    Black Pepper

    ⅛ tsp

Recipe Steps

steps 5

1 h

  • Step 1

    Preheat your oven to 375 degrees Fahrenheit. Using a boning knife, carefully begin cutting a pork tenderloin lengthwise until you cut through about ⅔ of the loin. Carefully spread out each flap of the loin and cut gently until it lays flat.
    Step 1
  • Step 2

    Cover the pork with a piece of parchment paper and flatten it using a meat mallet until it is about ½” thick.
    Step 2
  • Step 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.
    Step 3
  • Step 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.
    Step 4
  • Step 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!
    Step 5

Comments 25

  • onatbas

    onatbas a year ago

    It's a very meh.. recipe. The Tenderloin either dries too heavily or is undercooked. I've tried a few ways.

    • AmazingMacadamia324730

      AmazingMacadamia324730 3 years ago

      I liked it...I added cheese in the middle as well

      • SplendidKale949959

        SplendidKale949959 3 years ago

        What is the point? I’d rather cook the tenderloin and asparagus separately. Even make little steak medallions with spears on the side? I don’t see the benefit of stuffing it. More work for little gain.

        • RousingCauliflower769832

          RousingCauliflower769832 3 years ago

          Is the serving size really less than an ounce? That seems to be a mistake.

          • Carmenm69

            Carmenm69 2 years ago

            I think the serving size is 3.5 ounces.

        • UnbelievableRadish677390

          UnbelievableRadish677390 3 years ago

          So easy and looks and tastes great. Love tenderloins

          • Nuts for Nets

            Nuts for Nets 3 years ago

            This thing rocks! Fun to follow instructions to see how it turns out but this baby is going on the smoker next time for a low and slow cook with cherry wood. Nice going! Lots of different ways to take this to give it your own twist. Thanks!!!

            • Jojo

              Jojo 3 years ago

              Fun to make. Good flavors 45 min and rested in foil. Very good.

              • MsIac

                MsIac 4 years ago

                This recipe is great. Instead of asparagus, I made a sautéed mixture of shallots, mushrooms, and bacon pieces. After putting mixture down the center of the tenderloin, I then spread some whipped cream cheese with chives on it before closing it up and baking it. Agree with the recommendation to not overcook. Took less than 40 minutes and was very juicy.

                • Bud Jones

                  Bud Jones 4 years ago

                  I’ll try the cream cheese idea. Thanks.

              • dfteachu

                dfteachu 4 years ago

                Made it on the grill. Used spicy mustard, Worcester, sugarless ketchup to baste. Very good! Make sure not to overcook. Dried meat the worse😝

                • marlene

                  marlene 4 years ago

                  going to make it in Insta Pot!!

                  • Cher

                    Cher 3 years ago

                    What cook time did you use? Did you pressure cook?

                • Mar

                  Mar 5 years ago

                  Found it needed a little more flavor so I stuffed with asparagus and smoked Gouda and used the Keto Sticky Mustard ribs sauce spooned a little inside and out was really good :)

                  • Cory w

                    Cory w 5 years ago

                    Gonna make today and gonna add two tbs of cream cheese

                    • Anonymous

                      Anonymous 6 years ago

                      I used spinach kale mixture instead of asparagus. Fabulous! Second time i’m making this.

                      • Anonymous

                        Anonymous 6 years ago

                        This is fabulous!!! Will make it again!

                        • julieheartotexas@gmail.com

                          julieheartotexas@gmail.com 6 years ago

                          I’ve made this twice and is not only easy but tastes delicious.

                          • GwenniO

                            GwenniO 6 years ago

                            This was delicious. I added a mini cornichon.. So yum

                            • Victorianna

                              Victorianna 6 years ago

                              Bought a seasoned tenderloin, and turned the season side inside with asparagus, very flavorful!

                              • pamfarrell

                                pamfarrell 6 years ago

                                Very good! I doubled the garlic and seasoned the outside with thyme and black pepper.

                                • KarenG

                                  KarenG 6 years ago

                                  Very easy to make - very tasty

                                  • Varmint

                                    Varmint 6 years ago

                                    Needed a bit more seasoning. Will correct this next time I make this. Very good though.

                                    • Dale

                                      Dale 6 years ago

                                      Easy,quick & taste...will make it again.Thanks

                                      • striegelbrian

                                        striegelbrian 6 years ago

                                        Amazing... loved it