Asparagus-Stuffed Pork Tenderloin - Restaurant Association of Nova Scotia
Ingredients 1/4 teaspoon each onion powder, garlic powder, chili powder, salt, seasoned salt and poultry seasoning 1/8 teaspoon cayenne pepper 1 pork tenderloin
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Cooking tools:
- Meat tenderizer
- Grill
- Instant-read thermometer
- Butcher's twine
- Nonstick skillet
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Plastic wrap
- Colander
- Paper towel
- Tongs
- Stove
Ingredients
- 1/4 teaspoon each onion powder, garlic powder, chili powder, salt, seasoned salt and poultry seasoning
- 1/8 teaspoon cayenne pepper
- 1 pork tenderloin (1 pound)
- 1 cup water
- 7 to 10 fresh asparagus spears, trimmed
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