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prep time
15 min
cook time
45 min
ready time
1 h 0 min
Keto Asparagus Stuffed Pork Tenderloin
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
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Pork Tenderloin
500 g
Asparagus
12 medium spear
Olive Oil
3 tablespoon
Garlic Raw
2 clove
Salt
½ teaspoon
Spices Thyme Dried
½ tsp, leaves
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 2
Cover the pork with a piece of parchment paper and flatten it using a meat mallet until it is about ½” thick.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 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 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!
Comments
onatbas 9 months ago
It's a very meh.. recipe. The Tenderloin either dries too heavily or is undercooked. I've tried a few ways.
AmazingMacadamia324730 2 years ago
I liked it...I added cheese in the middle as well
SplendidKale949959 2 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 2 years ago
Is the serving size really less than an ounce? That seems to be a mistake.
Carmenm69 2 years ago
I think the serving size is 3.5 ounces.
UnbelievableRadish677390 3 years ago
So easy and looks and tastes great. Love tenderloins
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 3 years ago
Fun to make. Good flavors 45 min and rested in foil. Very good.
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 3 years ago
I’ll try the cream cheese idea. Thanks.
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 4 years ago
going to make it in Insta Pot!!
Cher 3 years ago
What cook time did you use? Did you pressure cook?
Mar 4 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 5 years ago
Gonna make today and gonna add two tbs of cream cheese
Anonymous 5 years ago
I used spinach kale mixture instead of asparagus. Fabulous! Second time i’m making this.
Anonymous 5 years ago
This is fabulous!!! Will make it again!
julieheartotexas@gmail.com 6 years ago
I’ve made this twice and is not only easy but tastes delicious.
GwenniO 6 years ago
This was delicious. I added a mini cornichon.. So yum
Victorianna 6 years ago
Bought a seasoned tenderloin, and turned the season side inside with asparagus, very flavorful!
pamfarrell 6 years ago
Very good! I doubled the garlic and seasoned the outside with thyme and black pepper.
KarenG 6 years ago
Very easy to make - very tasty
Varmint 6 years ago
Needed a bit more seasoning. Will correct this next time I make this. Very good though.
Dale 6 years ago
Easy,quick & taste...will make it again.Thanks
striegelbrian 6 years ago
Amazing... loved it