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 minutesmins
Cook Time 20 minutesmins
Resting Time 10 minutesmins
Total Time 35 minutesmins
Ingredients
For the Pork
2(1 lb each)pork tenderloins
2tablespoonsolive oildivided
3garlic clovesthinly sliced into slivers
fresh thyme leavesfor garnish
pomegranate seedsfor garnish (optional)
For the Seasoning Rub
1teaspoonsalt
1/4teaspoonfresh ground pepper
1teaspoonsweet paprika
1/8teaspooncayenne pepper
1teaspoongarlic powder
1teaspoononion powder
1/2teaspoondried thyme
1/2teaspoondried basil
1/2teaspoondried rosemary
1/4teaspoondried parsley
For the Asparagus
1poundfresh asparagus
1/2tablespoonolive oil
salt and fresh ground pepperto taste
Instructions
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!
Equipment
Stove
Oven
Notes
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.
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.