Sheet Pan Roasted Pork Tenderloin with Asparagus
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
Equipment
- Stove
- Oven
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
- 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
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!
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.
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
