The ease of one pan and the delicious flavors of pork paired with asparagus make this recipe a wonderful meal that results in an incredible, tender and juicy dinner in just 30 minutes. An effortless meal perfect for busy weeknights, but also fancy enough for a Holiday dinner.
I am seriously salivating as I write about this Roasted Pork Tenderloin recipe. It is a flavor-packed and super easy sheet pan dinner that is about to become your new favorite way to enjoy pork. We are talking about tender asparagus and deliciously seasoned pork tenderloins all cooked on just one sheet pan.
I should also add that this is a healthy meal; it is low in calories, low in carbs, and high in protein. #winning
By the way, these one pan meals are my favorite. Less dishes to wash up, and the main course + your side dish cook together to make an incredibly tasty meal in less than an hour. Garlic and Rosemary Balsamic Roasted Pork Tenderloin keeps haunting my dreams in the most one-pan-pork-tenderloin wonderful way right now.
One Pan Roasted Pork Tenderloin with Asparagus
This roasted pork tenderloin includes a favorite combination of garlic, a seasoning rub, and a quick sear to lock in the juices. We pair the lean tenderloin with asparagus, and lay the pork over them while everything cooks together.
- Before our sheet pan meets the oven, we will first make our seasoning rub that includes paprika, cayenne pepper, cumin, garlic powder, onion powder and dried herbs.
- Then you want to pierce the meat with a knife all over and stuff some of those piercings with slivers of garlic. Rub the seasoning mixture all around the pork tenderloins and set aside.
- Heat a skillet (cast iron skillet, preferred) over medium-high heat and add oil to the hot skillet. Place the tenderloins in the hot skillet and sear on one side for two minutes, or until you’ve got a golden crust. Continue to sear the remaining sides for another one to two minutes per side until the whole tenderloin is well-seared.
- In the meantime, combine the asparagus with olive oil and season with salt and pepper.
- Line a sheet pan with foil and arrange the asparagus down the center of the sheet pan.
- Lay tenderloins, side by side without touching, lengthwise on top of the asparagus.
- Roast at 450F until pork registers 140 degrees, about 20 to 25 minutes.
- Remove from oven; transfer pork to a cutting board, tent a piece of foil over it, and let rest for 10 minutes before cutting and serving.
NOTES
You don’t have to use a sheet pan, and can continue to use your large oven-safe skillet to prepare the entire meal. For the veggies, just arrange the asparagus on the sides of the tenderloins and stir around a few times while they’re cooking in the oven.
Pork tenderloin should be at room temperature before cooking.
Let the tenderloins sit at room temperature for about 20 minutes before you start cooking.
When searing, start with a hot skillet.
For a perfectly seared tenderloin, start with a hot skillet; add in the oil and wait several seconds before adding in the meat.
Pork tenderloin needs to be cooked to 145F internal temperature.
Measuring internal temperature with a thermometer is the best way to measure the doneness of meat.
HOW TO STORE COOKED PORK TENDERLOIN
- Refrigerate the pork tenderloins in airtight containers for 3 to 4 days.
- To reheat, preheat oven to 325F and cook the tenderloins for about 30 minutes, or until heated through.
MORE PORK TENDERLOIN RECIPES
ENJOY!
One Pan Roasted Pork Tenderloin with Asparagus
The ease of one pan and the delicious flavors of pork paired with asparagus make this recipe a wonderful meal that results in an incredible, tender and juicy dinner in just 30 minutes.
Course: Dinner
Cuisine: American
Keyword: asparagus recipes, holiday dinner recipe, pomegranates, pork recipes, pork tenderloin
Servings: 6 serves
Calories: 254 kcal
Ingredients
FOR THE PORK TENDERLOINS
- 2 (1 pound each) pork tenderloins
- 2 tablespoons olive oil divided
- 3 garlic cloves thinly sliced into slivers
- fresh thyme leaves for garnish
- pomegranate seeds for garnish (optional)
FOR THE SEASONING RUB
- 1 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 teaspoon sweet paprika
- 1/8 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried parsley
FOR THE ASPARAGUS
- 1 pound fresh asparagus
- 1/2 tablespoon olive oil
- salt and fresh ground pepper to taste
Instructions
Preheat oven to 450F and set rack in the middle of the oven.
Line a large sheet pan with foil and set aside.
FOR THE PORK TENDERLOINS
Trim tenderloin of fat and any silver skin and pat dry with a paper towel.
Pierce the meat with a knife in several places; rub the tenderloins with 1 tablespoon olive oil all over, and stuff some of those piercings with slivers of garlic. Set aside.
FOR THE SEASONING RUB
In a small mixing bowl combine salt, pepper, sweet paprika, cayenne pepper, garlic powder, onion powder, thyme, basil, rosemary, and parsley; mix until incorporated.
Sprinkle seasoning rub onto the tenderloins then use your hands to rub the spices into the tenderloins until evenly coated. Set aside.
Place a large cast iron skillet over medium-high heat to heat up. When hot enough, add 1 tablespoon olive oil; wait several seconds then add in the pork tenderloins and sear on one side for two minutes, or until you’ve got a golden crust.
Continue to sear the remaining sides for another one to two minutes per side until the whole tenderloin is well-seared.
FOR THE ASPARAGUS
In the meantime, place asparagus in the center of the prepared sheet pan.
Sprinkle asparagus with 1/2 tablespoon olive oil and season with salt and pepper; mix around until combined. Set aside.
Lay seared tenderloins, side by side without touching, lengthwise on top of the asparagus.
Roast for 20 to 25 minutes, or until internal temperature reaches 140F to 145F degrees.
Remove from oven; transfer pork to a cutting board, tent a piece of foil over it, and let rest for 10 minutes before cutting and serving.
Garnish with fresh thyme leaves and pomegranate seeds. Optional.
Serve.
Recipe Notes
HOW TO STORE COOKED PORK TENDERLOIN
- Refrigerate the pork tenderloins in airtight containers for 3 to 4 days.
- To reheat, preheat oven to 325F and cook the tenderloins for about 30 minutes, or until heated through.
WW FREESTYLE POINTS: 4
Nutrition Facts
One Pan Roasted Pork Tenderloin with Asparagus
Amount Per Serving (8 ounces)
Calories 254 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 98mg 33%
Sodium 469mg 20%
Potassium 766mg 22%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 33g 66%
Vitamin A 15.1%
Vitamin C 5.7%
Calcium 3.2%
Iron 18.5%
* Percent Daily Values are based on a 2000 calorie diet.
