Eat, Drink, Eat: Pork tenderloin stuffed with asparagus and dill cream cheese

As I constructed this week’s recipe I contemplated whether or not March should come in like a lion or a lamb. Deciding my preference to be the lion, I got excited to consider that after the lion all that’s left is lamb, and who doesn’t love lamb. To welcome the incoming spring and the kitchen cabinets that are splayed across my living room, I wanted a showcase an elegant recipe that is perfect for celebrations of any kind; whether it be a new home, new job, or just the shift of seasons; a celebration always needs a star dish.

This recipe, while being more elegant, is still very easy. Even with my limited access to kitchen tools and appliances, I cooked the heck out of this dish and re-creation takes little more than a hot pan and an indirect heat source. Note: I did it with a camping cook stove and a barbecue.

Return to top