Let me tell you, the moment I sliced into this Perfect Asparagus Prosciutto Stuffed Pork Tenderloin, the aroma of roasted pork mingled with the salty kiss of prosciutto and the fresh, green crunch of asparagus was enough to make anyone’s mouth water. The crisp snap of asparagus nestled inside tender pork wrapped in silky prosciutto created a bite that’s as satisfying as it is elegant. Honestly, it’s the kind of dish that stops you mid-bite, where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

The first time I made this recipe was on a rainy Sunday afternoon, years ago, when I was knee-high to a grasshopper experimenting in my kitchen to impress family. I stumbled on the idea while craving something fancy but still cozy enough for a weeknight dinner. From that night on, it became a staple, especially for family gatherings and those moments when I wanted to bring a bit of wow-factor without fuss. My crew couldn’t stop sneaking extra slices off the platter (and I can’t really blame them).

You know what? This recipe is dangerously easy and delivers pure, nostalgic comfort with a fresh twist. It’s perfect for impressing guests at a dinner party, brightening up your Pinterest recipe board, or just treating yourself to something that feels like a warm hug. After testing it multiple times in the name of research, of course, I’m confident you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Let’s face it, stuffed pork tenderloin can sometimes feel like work, but this Perfect Asparagus Prosciutto Stuffed Pork Tenderloin recipe is totally different. It’s been tested over countless dinners and family feedback sessions, and here’s why it’s a keeper:

• Quick & Easy: Comes together in about 45 minutes, perfect for busy weeknights or last-minute dinner plans.
• Simple Ingredients: Uses everyday ingredients you probably already have, no fancy trips to specialty stores required.
• Perfect for Special Occasions: Whether it’s a holiday meal, a potluck, or a cozy date night, this recipe fits the bill.
• Crowd-Pleaser: Kids and adults alike rave about the blend of flavors and the tender texture.
• Unbelievably Delicious: The salty prosciutto pairs with the fresh asparagus and juicy pork like a dream, giving every bite a balanced, mouthwatering punch.

This isn’t just another stuffed pork recipe. It stands out because of the way you layer the prosciutto and asparagus for that perfect bite every time and how the pork stays juicy thanks to a simple but effective seasoning technique. Honestly, it’s comfort food with a little chef’s flair—fast, flavorful, and fuss-free. You’ll feel like a kitchen pro without breaking a sweat.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or fresh finds from your local market.

• Pork tenderloin (1.5 to 2 pounds / 700-900 grams): Look for a whole, trimmed tenderloin for even cooking.
• Prosciutto (6-8 thin slices): Choose thin, delicate slices with good marbling; this adds saltiness and moisture.
• Asparagus (1 bunch, about 12 spears): Trimmed and blanched for just a minute to keep crisp-tender texture.
• Garlic (2 cloves, minced): Adds a punch of savory depth.
• Olive oil (2 tablespoons): Use extra virgin for best flavor.
• Dijon mustard (1 tablespoon): A subtle tang to brighten flavors.
• Salt and black pepper: To taste, but don’t skimp—the seasoning brings everything together.
• Fresh rosemary (1 teaspoon, chopped): Optional but highly recommended for a fragrant herbal note.
• White wine or chicken broth (1/4 cup / 60 ml): For deglazing the pan and adding moisture.

For extra flair, I sometimes add a sprinkle of grated Parmesan inside the pork before rolling. It’s a little trick that adds richness without overpowering the fresh asparagus. If you need a gluten-free option, rest assured this recipe fits perfectly without any adjustments.

Equipment Needed

• Sharp chef’s knife for trimming and slicing the pork tenderloin.
• Cutting board—preferably separate ones for meat and vegetables to avoid cross-contamination.
• Kitchen twine or butcher’s string to secure the roll.
• Large oven-safe skillet or roasting pan for searing and baking.
• Small bowl for mixing garlic, olive oil, and mustard.
• Tongs for flipping the pork tenderloin.
• Meat thermometer (optional but highly recommended) to check for perfect doneness.

If you don’t have kitchen twine handy, toothpicks will do in a pinch, but twine keeps the roll tighter and neater. I personally love using a cast iron skillet because it retains heat beautifully and gives a great crust on the pork. For a budget-friendly option, any oven-safe nonstick skillet works just fine.

Preparation Method

1. Preheat your oven to 400°F (200°C). This ensures a hot oven for a beautiful sear and fast roasting.
2. Prepare the asparagus: Trim the tough ends off about 12 spears, then blanch them in boiling water for 1-2 minutes until bright green but still crisp. Immediately plunge into ice water to stop cooking. Pat dry and set aside.
3. Butterfly the pork tenderloin: Lay the pork on your cutting board. Using a sharp knife, slice horizontally down the middle, being careful not to cut all the way through. Open it like a book and gently pound with a meat mallet or rolling pin to an even 1/2-inch (1.25 cm) thickness. This helps it cook evenly and makes rolling easier.
4. Season the pork: Sprinkle salt, pepper, and chopped rosemary evenly over the inside.
5. Layer the filling: Spread the minced garlic evenly, then lay the prosciutto slices flat over the pork. Arrange the blanched asparagus spears in a neat row in the center, leaving a little space on the edges for rolling.
6. Roll and tie: Beginning at one short edge, roll the tenderloin tightly around the filling. Secure with kitchen twine at 1-inch (2.5 cm) intervals. This keeps everything snug and prevents filling from escaping during cooking.
7. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork roll on all sides until golden brown, about 3-4 minutes per side. This locks in juices and gives a gorgeous crust.
8. Brush the outside with Dijon mustard: This adds tang and helps the crust develop flavor.
9. Transfer the skillet to the preheated oven. Roast for 15-20 minutes or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
10. Rest the pork: Remove from the oven and cover loosely with foil. Let it rest for 10 minutes to redistribute juices and make slicing easier.
11. Make a quick pan sauce (optional): Place the skillet back on the stove over medium heat, add white wine or chicken broth, scraping up browned bits. Simmer until slightly reduced, then drizzle over sliced pork.
12. Slice and serve: Cut the tenderloin into 1-inch (2.5 cm) thick medallions and plate. Enjoy the perfect harmony of flavors and textures!

Cooking Tips & Techniques

One thing I learned the hard way is that pounding the pork evenly is key. Without that, rolling gets tricky, and you might end up with uneven cooking. Also, don’t skip that quick blanch on the asparagus—it keeps them vibrant and crisp instead of turning mushy in the oven. Trust me, it makes all the difference.

When searing, resist the urge to move the pork too much; let each side develop a nice crust before flipping. This seals in the juices and gives you that irresistible golden color. Using a meat thermometer is a game-changer here—you want to pull it right at 145°F (63°C) for juicy, tender pork every time.

If you’re short on time, you can prepare the pork roll ahead and refrigerate it, then just sear and roast when ready. Just bring it to room temperature before cooking for even results. And don’t forget to let it rest after roasting—cutting too soon lets all those tasty juices run out.

Variations & Adaptations

This recipe is wonderfully adaptable depending on your mood or dietary needs. Here are a few of my favorite twists:

• Cheese Lovers: Add a thin layer of creamy goat cheese or fontina inside before rolling for a melty surprise.
• Low-Carb/Keto: Stick with the classic prosciutto and asparagus, but swap out Dijon mustard for a garlic herb compound butter spread on the outside.
• Seasonal Veggies: Swap asparagus for blanched green beans or sautéed spinach when asparagus is out of season.
• Allergen-Friendly: Use turkey bacon instead of prosciutto if you want a milder flavor or are avoiding pork.
• Spicy Kick: Add a sprinkle of crushed red pepper flakes into the garlic mixture for a subtle heat that wakes up the palate.

Once, I tried smoked paprika in the rub and wow—it gave the pork a smoky depth without a smoker. Just a heads-up: keep the filling firm enough to roll easily, or it gets messy!

Serving & Storage Suggestions

This pork tenderloin is best served warm, sliced into thick medallions that showcase the beautiful layers of asparagus and prosciutto inside. It pairs wonderfully with creamy mashed potatoes, roasted baby carrots, or a crisp green salad for balance. A chilled glass of dry white wine or a light Pinot Noir complements the flavors nicely.

To store leftovers, tightly wrap them in foil or place in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven at 300°F (150°C) covered with foil to keep the pork moist. Avoid microwaving if possible—it tends to dry out the tenderloin. Flavors actually deepen after a day, so leftovers can be even more delicious.

Nutritional Information & Benefits

Each serving of this Perfect Asparagus Prosciutto Stuffed Pork Tenderloin offers a balanced mix of protein from the pork and prosciutto, plus fiber and vitamins from the asparagus. It’s relatively low in carbs and packed with essential nutrients like vitamin K and folate from the asparagus, and B vitamins from the pork.

This recipe fits well into low-carb, gluten-free, and Paleo-friendly diets with minor tweaks. Just be mindful of the prosciutto’s sodium content if you’re watching salt intake. Overall, it’s a satisfying dish that feels indulgent without tipping the scale nutritionally.

Conclusion

In the end, this Perfect Asparagus Prosciutto Stuffed Pork Tenderloin isn’t just a recipe—it’s a little celebration on a plate. It’s impressive without being intimidating, cozy without being dull, and downright delicious every single time. I love how it brings fresh flavors and textures together while staying dangerously easy to make.

Feel free to tweak the filling, add your favorite herbs, or swap veggies to make it your own. I’d love to hear how you customize it, so don’t hesitate to leave a comment or share your photos. Give this recipe a try—you’re going to love the way it makes dinner feel special and downright memorable. Happy cooking!

FAQs

Can I prepare the pork tenderloin ahead of time?

Absolutely! You can assemble and roll the pork the day before, then cover and refrigerate. Just bring it to room temperature before searing and roasting for even cooking.

What if I don’t have prosciutto—can I use something else?

Yes, you can substitute with thin slices of bacon or turkey bacon. Keep in mind the flavor and saltiness will be a bit different, but it still works great.

How do I know when the pork is fully cooked?

The best way is to use a meat thermometer. The internal temperature should reach 145°F (63°C). After resting, it will continue to cook slightly.

Can I freeze this stuffed pork tenderloin?

You can freeze it uncooked after assembling. Wrap tightly in plastic wrap and foil, then thaw overnight in the fridge before cooking. Cook as directed.

What side dishes pair well with this recipe?

Roasted or mashed potatoes, sautéed greens, or a fresh salad are all great choices. A simple pan sauce made from the drippings also adds a nice touch.

Perfect Asparagus Prosciutto Stuffed Pork Tenderloin

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• Author: David
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

A quick and easy stuffed pork tenderloin recipe featuring tender pork wrapped around prosciutto and fresh asparagus, delivering a flavorful and elegant dish perfect for weeknights or special occasions.

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Ingredients

Scale 1x2x3x

• 1.5 to 2 pounds pork tenderloin (700–900 grams), whole and trimmed
• 6–8 thin slices prosciutto
• 1 bunch asparagus (about 12 spears), trimmed and blanched
• 2 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon fresh rosemary, chopped (optional)
• 1/4 cup white wine or chicken broth (60 ml)
• Optional: sprinkle of grated Parmesan cheese

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Trim the tough ends off about 12 asparagus spears, then blanch them in boiling water for 1-2 minutes until bright green but still crisp. Immediately plunge into ice water to stop cooking. Pat dry and set aside.
3. Butterfly the pork tenderloin by slicing horizontally down the middle without cutting all the way through. Open it like a book and gently pound with a meat mallet or rolling pin to an even 1/2-inch (1.25 cm) thickness.
4. Season the inside of the pork with salt, pepper, and chopped rosemary evenly.
5. Spread the minced garlic evenly over the pork, then lay the prosciutto slices flat over it. Arrange the blanched asparagus spears in a neat row in the center, leaving space on the edges for rolling.
6. Roll the tenderloin tightly around the filling starting at one short edge. Secure with kitchen twine at 1-inch (2.5 cm) intervals.
7. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork roll on all sides until golden brown, about 3-4 minutes per side.
8. Brush the outside of the pork roll with Dijon mustard.
9. Transfer the skillet to the preheated oven and roast for 15-20 minutes or until the internal temperature reaches 145°F (63°C).
10. Remove from the oven and cover loosely with foil. Let rest for 10 minutes.
11. Optional: Place the skillet back on the stove over medium heat, add white wine or chicken broth, scraping up browned bits. Simmer until slightly reduced and drizzle over sliced pork.
12. Slice the tenderloin into 1-inch (2.5 cm) thick medallions and serve.

Notes

Pound the pork evenly for easier rolling and even cooking. Blanch asparagus briefly to keep it crisp and vibrant. Use a meat thermometer to ensure the pork reaches 145°F (63°C) for perfect doneness. Let the pork rest after roasting to redistribute juices. You can prepare the pork roll ahead and refrigerate before cooking. Avoid microwaving leftovers to prevent drying out.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 medallion (approxi
• Calories: 350
• Sugar: 2
• Sodium: 700
• Fat: 18
• Saturated Fat: 6
• Carbohydrates: 5
• Fiber: 2
• Protein: 38

Keywords: pork tenderloin, stuffed pork, asparagus, prosciutto, easy dinner, weeknight meal, elegant dinner, low-carb, gluten-free