Pork Tenderloin Braciole


  • 2 Smithfield® Pork Tenderloins 
  • 6 slices, Smithfield® Ham
  • piece 10-12 spears asparagus, cut to half their length
  • 1-1/2 tsp kosher salt 
  • 1/2 tsp cracked black pepper 

Marinara Sauce Ingredients

  • 2 Tbsp extra virgin olive oil 
  • 4 garlic cloves, smashed and chopped 
  • 1/2 tsp crushed red pepper flakes 
  • 1 28-oz. can crushed pomodoro tomatoes
  • 1/2 tsp kosher salt
  • 10 basil leaves 

Creamy Polenta Ingredients

  • 2 Tbsp extra virgin olive oil
  • 4 garlic bulbs, minced 
  • 2 cups whole milk 
  • 1/2 cup polenta cornmeal 
  • 2 tsp kosher salt 
  • 1/2 tsp cracked black pepper 
  • 2 sprigs oregano, chopped 
  • 2 oz. Parmigiano-Reggiano, grated 
  • 1/4 tsp crushed red pepper flakes 



Pork Tenderloin

Meal Course:

Dinner, Lunch

Dish Type:



Pork Tenderloin

  1. On cutting board with chef’s knife, slice each tenderloin down the center lengthwise without cutting all the way through, leaving 1/2-inch uncut.  
  2. Open each tenderloin like a book, cover with plastic wrap, and pound, using a mallet to tenderize the pork until 1/2-inch thick. 
  3.  Fill each tenderloin with sliced ham and asparagus. Wrap tenderloin into a roll, and secure with a toothpick. 
  4. Slice tenderloin rolls in halves or thirds. 

Marinara Sauce

  1. In a medium saucepan, heat olive oil for 2 minutes on medium heat before adding chopped garlic. Add red pepper flakes before adding canned tomatoes. 
  2. Turn heat to low, and simmer tomato sauce for 30 minutes before seasoning with salt and adding basil leaves.
  3. Remove from heat, and blend using an immersion blender. 

Creamy Polenta

  1. In a medium saucepan, heat olive oil on medium heat for 2 minutes. Toast garlic cloves in olive oil until lightly browned and aromatic. 
  2. Add red pepper flakes and whole milk, and bring to a simmer. 
  3. Whisk polenta while adding it to the simmering milk, and turn down heat. 
  4. Cook on low heat until the polenta thickens to the desired consistency. 
  5. Add salt, pepper, chopped oregano and Parmigiano-Reggiano at the end of the cooking process. Taste for seasoning. 

To Serve

  1. Preheat oven to 400ºF, and season the tenderloins with salt and black pepper. 
  2. Put tenderloins in sauté pan, and place in oven.
  3. Cook for 15 – 20 minutes, until the exterior of the pork is nicely browned. 
  4. Add marinara sauce to the pan, and cook for 5 additional minutes in the oven. 
  5. Serve Braciole with Creamy Polenta.