top of page

Pork Tenderloin Stuffed with Asparagus

Updated: Mar 28, 2021

Serves 4


2 pork tenderloin

Lowry’s garlic salt

6 tbsp cream cheese

½ chopped onion

20 asparagus spears

Pack of bacon

Margarine for coating pot


  1. Pre-heat oven to 375˚F

  2. Coat bottom of covered pan with margarine

  3. Trim meat of fat

  4. Butterfly each half

  5. Sprinkle Lowry’s garlic salt on one side

  6. Place meat in between two pieces of saran wrap

  7. Pound meat with cleaver until ¼ inch thick

  8. Spread 3 tbsp cream cheese on each tenderloin

  9. Sprinkle ½ amount of onion on each piece

  10. Lay 10 asparagus spears on each piece starting at one edge and leaving room at other edge

  11. Roll tenderloin starting at asparagus edge and finish with tightly rolling where there is no asparagus

  12. Lay enough bacon out next to each other so it covers the whole tenderloin

  13. Crisscross bacon over the tenderloin

  14. Place into pan

  15. Wrap any extra meat chunks with bacon and add to pot

  16. Bake covered for 40 minutes

  17. Uncover and bake another 5 minutes for bacon to crisp up

  18. Pork should read 145 – 160˚F on meat thermometer

  19. Let rest for 10 minutes

  20. Cut and serve with veggies and a salad

  21. Rose wine goes very well with this meal


bottom of page