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. Open each tenderloin like a book, cover with
plastic wrap, and pound, using
a mallet to tenderize the pork until
1/2-inch thick. Fill each tenderloin with sliced ham and
asparagus. Wrap tenderloin into a roll, and
secure with a toothpick. Slice tenderloin rolls in halves or thirds.
Preheat oven to 400ºF and season the
tenderloins with salt and black pepper.
Put tenderloins in sauté pan, and place in
oven.
Cook for 15 - 20 minutes, until the exterior of
the pork is nicely browned.
Add marinara sauce to the pan and cook for 5
additional minutes in the oven.
