Sheet Pan Pork Tenderloin
This sheet pan pork tenderloin with asparagus is juicy, flavorful, and so easy! It's a simple one-pan dinner that’s perfect for busy weeknights.
Servings: 6
Equipment
Ingredients
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 or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- 1 teaspoon sweet paprika
- ⅛ teaspoon cayenne pepper or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- ¼ teaspoon dried parsley
For the Asparagus
- 1 pound fresh asparagus don't use thin stalks of asparagus
- ½ tablespoon olive oil
- salt and freshly ground black pepper to taste
Instructions
- Prep. Preheat the oven to 425°F and set the rack in the middle. Line a large sheet pan with foil and set aside.
- Prepare the pork. Trim the tenderloin of fat and any silver skin and pat it 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.
- Make the spice 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.
- Season the meat. Add the seasoning to the meat, then use your hands to rub the spices into the pork until evenly coated. Set aside.
- Brown the meat. 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. In the meantime, place the asparagus in the center of the prepared sheet pan. Toss the asparagus with 1/2 tablespoon olive oil and season with salt and pepper; mix around until combined.
- Combine and roast. Arrange the seared tenderloins, side by side without touching, lengthwise on top of the asparagus. Roast for 20 to 25 minutes, or until internal temperature reaches 142°F to 145°F degrees.
- Finish and serve. Remove the pork from the oven, transfer it to a cutting board, tent a piece of foil over it, and let it rest for 10 minutes before cutting and serving. Garnish with fresh thyme leaves and pomegranate seeds and serve.
Nutrition
Serving: 8ounces | Calories: 254kcal | Carbohydrates: 4g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 98mg | Sodium: 469mg | Potassium: 766mg | Fiber: 1g | Sugar: 1g | Vitamin A: 755IU | Vitamin C: 4.7mg | Calcium: 32mg | Iron: 3.3mg
