Pork Tenderloin Stuffed with Asparagus

Serves 4

Ingredients

2 pork tenderloin

Lowry’s garlic salt

6 tbsp cream cheese

½ chopped onion

20 asparagus spears

Pack of bacon

Margarine for coating pot

​Directions

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

Stuffed pork tenderloin meal

Ingredients for tenderloin

Margarine on pan

Remove any fat or white string

Butterfly the tenderloin

Butterflied tenderloin

Seasoned and under saran

Pound to 1/4 inch thick

Pounded tenderloin

Coat with cheese and onion

Add asparagus

Start to roll

Ready for bacon

Wrap with bacon

Ready for oven

Let sit before cutting

Veggies & salad make it a meal