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Pork Tenderloin Stuffed with Goat Cheese, Asparagus and Mint

Serves: 3

This pork tenderloin is full of flavour with the onions, goat cheese and mint. Adding asparagus to the roll makes it a fully loaded rolled tenderloin.


1 pork tenderloin

Lawry’s garlic salt or salt and pepper

1 cup hard shredded goat cheese

½ cup chopped spearmint

Asparagus spears

1 egg

1/4 cup milk

1 cup breadcrumbs

2 tbsp olive oil

3 bell peppers – julienned large slices


  1. Pre-heat oven to 375˚F

  2. Trim meat of fat and silverskin

  3. Holding your knife horizontal to the cutting board, slit the tenderloin lengthwise

  4. Don’t cut all the way through, but just far enough to open it up like a book

  5. I butterfly each half again

  6. Sprinkle Lowry’s garlic salt on one side (or salt and pepper to taste)

  7. Place meat in between two pieces of saran wrap

  8. Pound meat with cleaver until ¼ inch thick

  9. Spread goat cheese and spearmint on to pork

  10. Lay asparagus across ¾ of the pork

  11. Sprinkle olive oil over the asparagus

  12. Roll the pork tightly starting at the asparagus side

  13. Beat egg with milk

  14. Dip into egg until fully covered with egg mixture

  15. Roll into breadcrumbs until fully coated

  16. Place julienned peppers at the bottom of covered roasting pan

  17. Pour olive oil and shake pan until peppers are well coated

  18. Bake covered for 40 minutes, remove lid and cook for 5 more minutes

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

  20. Let rest for 10 minutes

Serve with side salad


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