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One Pan Roasted Pork Tenderloin with Asparagus
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One Pan Roasted Pork Tenderloin with Asparagus

5 5 5
WW Freestyle: 4
Prep Time15 mins
Cook Time20 mins
Resting Time10 mins
Total Time35 mins
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
Servings: 6 serves
Calories: 254

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

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*
Fat 11g17%
Saturated Fat 2g10%
Cholesterol 98mg33%
Sodium 469mg20%
Potassium 766mg22%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 33g66%
Vitamin A 755IU15%
Vitamin C 4.7mg6%
Calcium 32mg3%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: asparagus recipes, holiday dinner recipe, pomegranates, pork recipes, pork tenderloin