This easy pork tenderloin recipe has all the delicious flavors of pork paired with asparagus. A wonderful dinner idea that results in a tender and juicy meal in just 30 minutes. Perfect for busy weeknights, but also fancy enough for a Holiday dinner!
THE BEST ROASTED PORK TENDERLOIN
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.
HOW TO MAKE 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.
TIPS: HOW TO COOK PORK TENDERLOIN
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:
- Grilled Pork Tenderloin
- Apple Mustard Glazed Pork Tenderloin
- Grilled Peach Glazed Pork Tenderloin in Foil
ENJOY!
One Pan Roasted Pork Tenderloin with Asparagus
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.
Notes
- 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.
Slow Cooker
Freezer Friendly
Instant Pot
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I noticed you mentioned cumin in the write-up prior to the recipe but there’s no mention of it in the list of ingredients for the rub.
How do you keep the asparagus hot while the tenderloin is resting?
I know for sure this would be a huge hit in my house!
This pork tenderloin looks to have the perfect texture! Such a festive dish!
This is one of my favorite meals and you just made it so much better!
We make this every year for Christmas! So good!
Delicious looking meal.
It doesn’t get any more perfect than this! Such a delicious meal…everyone was asking for the recipe!
Love all of your tips to getting this right! A holiday winning dinner!
This pork tenderloin looks so festive! I love the pomegranate seeds!
This looks like a perfect recipe for Christmas dinner – my whole family would love it! It looks simply beautiful sprinkled with the pomegranate seeds. Gorgeous presentation!
My husband LOVED this!
This tenderloin is what dinner dreams are made of! So good!
This is a such a great recipe for the holidays!