Go Back
+ servings
A pile of roasted pork tenderloin slices surrounded by roasted asparagus spears on a platter

Sheet Pan Roasted Pork Tenderloin with Asparagus

Katerina | Diethood
You can't beat Roasted Pork Tenderloin with Asparagus. Juicy pork is rubbed with a super flavorful seasoning blend, seared over the stove, then roasted to perfection along with tender spears of asparagus!
Servings : 6
Prep Time 15 mins
Cook Time 20 mins
Resting Time 10 mins
Total Time 35 mins


For the Pork
  • 2 (1 lb 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


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.
  • Enjoy!


  • Stove
  • Oven


  • To Store: Place cooled pork and asparagus into an airtight container and refrigerate for 3-4 days.
  • To Reheat: Place pork onto one side of a baking sheet, tent it with foil and roast at 325°F for about 23-24 minutes. Next, add asparagus to the other side of the baking sheet and cook for about 6-7 more minutes. When everything is heated through, remove pan from oven and serve.
  • To Freeze: Wrap each piece of pork in a layer of plastic wrap and freeze them in a heavy-duty freezer bag or airtight container for up to 3 months. Thaw out frozen pork in the fridge before reheating.


Serving: 8 ounces | Calories: 254 kcal | Carbohydrates: 4 g | Protein: 33 g | Fat: 11 g | Saturated Fat: 2 g | Cholesterol: 98 mg | Sodium: 469 mg | Potassium: 766 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 755 IU | Vitamin C: 4.7 mg | Calcium: 32 mg | Iron: 3.3 mg | Net Carbs: 3 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American
Keyword: baked pork tenderloin, pan sheet dinner, pork tenderloin in oven