Ingredients

The following ingredients have 4 Servings
  • 1 large pork tenderloin
  • 1 large egg
  • 1/2 onion (chopped)
  • 6 sun-dried tomatoes (chopped)
  • 2 artichoke hearts (chopped)
  • 1/2 tsp. fresh sage (chopped)
  • 1/8 tsp. fresh thyme (minced)
  • 1/8 tsp. ground nutmeg
  • 2 garlic cloves (minced)
  • 1 bunch of fresh asparagus
  • Cooking fat
  • Salt and pepper to taste

Instruction

  • Preheat oven to 450F.
  • Place a large pan over medium-high heat, add some cooking fat and cook the onion, sun-dried tomatoes, artichokes, garlic, herbs, and spices for about 10 minutes. Set aside in a bowl in the refrigerator to cool down a bit.
  • Place the tenderloin in a baking dish, rub it with cooking fat, and season it all over with salt and pepper. Cut in and down the center, lengthwise, but do not cut through to the other side, to create the seam.
  • When the vegetable mixture is cool enough, whisk in the whole egg.
  • Stuff the tenderloin with the mixture and place in the oven for 30 minutes.
  • Reduce heat to 300F and cook for another 20 minutes. Turn the oven off, but leave the tenderloin in for another 15 minutes.
  • Wash the asparagus and cut the hard white parts off the tail.
  • Place a pan over medium-high heat, add some cooking fat and cook the asparagus for about 5 minutes with salt and pepper. Cook until just done and still a bit al dente.