Prepare the Pork
Preheat oven to 450°F and set rack in the middle of the oven.
Line a large sheet pan with foil and set aside.
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.
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.
Prepare the Asparagus & Bake
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 140°F to 145°F 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.