Sheet Pan Roasted Pork Tenderloin with Asparagus | Diethood

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An oval-shaped platter filled with roasted pork tenderloin and roasted asparagus
You can ’ t beat Roasted Pork Tenderloin with Asparagus. Juicy pork barrel is rubbed with a extremely flavorful seasoning blend, seared over the stave, then roasted to perfection along with tender spears of asparagus !
Need another tempt pork barrel dinner ? Treat yourself to this Instant Pot Garlic Pork Tenderloin .
An oval-shaped platter filled with roasted pork tenderloin and roasted asparagus

This Hearty Pork Dinner is Made in One Pan!

Easy enough for busy weeknights and fancy enough for a vacation, this healthy sheet pan dinner never disappoints. The pork is flavored with a fragrant mix of herb and spices while the asparagus is lightly seasoned with strategic arms limitation talks and pepper to enhance its natural season. I like to garnish the juicy kernel and tender veggies with sweet-tart pomegranate seeds and some fresh thyme .
a soon as this wholesome dish is placed on a phonograph record at the center of the postpone, everyone will be rushing to fill their plates. It ’ s hard to hold back when you ’ re smelling that savory, herby, garlicky pork barrel and those indulgent, crude asparagus spears. My sass is watering as I write this !
A white serving platter containing roasted pork tenderloin and asparagus garnished with pomegranate seeds

Is There a Difference Between Pork Loin and Pork Tenderloin?

There is indeed – pork barrel loin and pork tenderloin are two entirely different cuts. Pork combat zone is a narrow dark-meat baseball swing from a muscleman along the backbone while pork loin is a wide, flat cut that ’ sulfur abstemious in color .
The flavor and fat message besides vary between the two, with pork barrel combat zone on the balmy, lean side. Pork combat zone is always boneless, but pork barrel loin can be either-or. Despite their exchangeable names, these are separate cuts of meat that can’t be used interchangeably .
Roasted pork on a large serving platter along with roasted asparagus, pomegranate seeds and chopped fresh thyme

What You’ll Need

Let ’ s break our ingredients down between the roasted pork barrel combat zone, the spice hang-up and the asparagus. Check out the recipe card toward the bed of this post for specific amounts .

For the Pork

  • Pork Tenderloin: Be sure to let the meat sit at room temperature for 20 minutes before you begin.
  • Olive Oil: Some of this will be used to help the seasonings stick to the pork – the rest will be used to sear it.
  • Fresh Garlic Cloves: Thinly sliced into slivers.
  • Fresh Thyme Leaves: For the garnish.
  • Pomegranate Seeds: Optional, to add to the garnish.

For the Seasoning Rub

  • Salt & Pepper: Freshly ground black pepper will give you the best flavor.
  • Sweet Paprika
  • Cayenne Pepper: To lend a hint of heat.
  • Garlic Powder & Onion Powder
  • Dried Herbs: I use thyme, basil, rosemary and parsley.

For the Asparagus

  • Fresh Asparagus: Don’t forget to remove the tough, thick base from each stalk. It should snap right off with no trouble.
  • Olive Oil
  • Salt & Pepper: Added to taste.

Slices of roasted pork on a large serving platter with roasted asparagus around the edge

How to Make Baked Pork Tenderloin

This crave-worthy roast pork combat zone comes together in about 30 minutes, asparagus included. hera ’ s how it ’ mho done !

Prepare the Pork

  1. Prep for Baking: Preheat the oven to 450°F and set the rack in the middle of the oven. Line a large sheet pan with foil and set it aside.
  2. Trim Pork & Pat Dry: Trim each tenderloin to remove any silver skin or fat, then pat them dry with a paper towel.
  3. Add Oil & Garlic: Pierce the meat with a knife in several places. Rub the tenderloins with 1 tablespoon of olive oil all over, then stuff some of those piercings with the slivers of garlic. Set the pork aside.
  4. Make Seasoning Blend: Place all of the spice rub ingredients into a small mixing bowl. Mix until everything is well combined.
  5. Rub Onto Pork: Sprinkle the seasoning rub onto each tenderloin, then use your hands to rub the spices into the meat until both tenderloins are evenly coated. Set the pork aside.
  6. Heat Skillet: Place a large cast-iron skillet over medium-high heat to heat it up.
  7. Add Oil & Pork: Once the pan is hot enough, add 1 tablespoon of olive oil and wait several seconds, then add in the pork tenderloins.
  8. Sear: Sear the first side of each tenderloin for 2 minutes, or until you’ve got a golden crust. Sear the remaining sides for another 1-2 minutes per side, until the whole tenderloin is well-seared.

Prepare the Asparagus & Bake

  1. Add Asparagus to Pan & Season: Place the asparagus onto the center of the prepared sheet pan. Drizzle it with half a tablespoon of olive oil and season it with salt and pepper, mixing it around until each spear is coated. Set the pan aside.
  2. Add Pork: Lay the seared tenderloins – side by side without touching – lengthwise on top of the asparagus.
  3. Bake: Roast the pork and asparagus for 20-25 minutes, or until the internal temperature of the pork reaches 140-145°F.
  4. Let Pork Rest, Then Cut: Remove your roasted tenderloins and asparagus from the oven and transfer the pork to a cutting board. Tent a piece of foil over it and let rest for 10 minutes before you slice it up.
  5. Garnish & Serve: Garnish the dish with fresh thyme leaves and pomegranate seeds if you’d like. Enjoy!

How to Check for Doneness

The best way to determine the doneness of your pork barrel is by checking its inner temperature with a meat thermometer. Remember to insert the thermometer into the thickest section of kernel. The USDA recommends that pork barrel is cooked to at least 145°F, but I like to remove mine from the oven a small earlier since it will continue to rise in temperature for a bite .

Tips for Success

This recipe is guaranteed to result in a low-calorie, low-carb, high-protein meal ! Let ’ s make certain it tastes delicious besides .

  • Don’t Skip the Searing: The searing process doesn’t just lock the juices into the pork – it also adds some nice smokiness and makes for a crisp exterior. It really doesn’t take much time or effort, and I promise it’s more than worth it!
  • Season the Asparagus to Taste: Feel free to season your veggies with the amount of salt and pepper that works for you. You could even pump up the flavor by adding a splash of freshly squeezed lemon juice or a few red pepper flakes.
  • Make It a Truly One-Pan Meal: Instead of using a sheet pan, you can prepare this entire meal with your large oven-safe skillet. Just arrange the asparagus spears around the pork and stir them around a few times throughout the cooking process.
  • Let The Pork Rest Before You Slice It: Don’t cut into that meat right after it’s done cooking! Let it rest under a tented piece of foil for 10 minutes first to allow the juices to redistribute.

Pieces of roasted pork with roasted asparagus and pomegranate seeds on top

Serving Suggestions

You actually don ’ t need to make a side dish for this meal since the pork barrel combat zone already comes with roast asparagus. But if you ’ re in the mood for a banquet, you surely can ! The flavors of this sheet pan dinner couple wonderfully with this comfortable Garlic Butter Cauliflower Rice .
You ’ ll besides love enjoying your pork and veggies alongside a roll of Mashed Sweet Potatoes ! If you ’ re not the biggest fan of fresh potatoes, you can ’ triiodothyronine go amiss with these creamy Rosemary Mashed Potatoes. Is your digest rumble or is that merely mine ?
Sliced pork on a serving platter with chopped thyme and pomegranate seeds on top

Storage and Reheating

Let the pork barrel and asparagus cool wholly before you store them ( don ’ t leave the pork at room temperature for longer than 2 hours ). Both the kernel and veggies should be refrigerated in an airtight container and eaten within 3-4 days – I normally store them in the lapp container, but you can separate them if preferred .
When you ’ re quick to warm up your leftovers, place the pork onto one side of a baking sheet and roast it in a 325°F oven for about 23-24 minutes. Tent a piece of hydrofoil over the meat to prevent it from over-browning. When the 23 minutes are up, add the asparagus to the other side of the baking plane and continue to cook for about 6-7 minutes. When everything is heated through, remove the pan from the oven and serve .
A close-up shot of slices of roasted pork tenderloin with pomegranate seeds on top

How to Use Leftovers

There are tons of things you can do with your leftover pork barrel. Get creative with it !

  • Shred It Up and Make Pork Tacos
  • Add It to Sandwiches
  • Serve It as a Salad Topper
  • Dice It Up for Pork Fried Rice
  • Put It in Soup
  • Add It to Pasta

Can I Freeze Roasted Pork Tenderloin?

You can, and it ’ s extremely easy ! Wrap each patch of pork in a layer of fictile wrap and freeze them in a heavy-duty deep-freeze bag or airtight container for up to 3 months. Thaw out freeze pork barrel in the electric refrigerator before you reheat it .

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Sheet Pan Roasted Pork Tenderloin with Asparagus

5

5

5

WW Freestyle:

4

Prep Time

15

mins

Cook Time

20

mins

Resting Time

10

mins

Total Time

35

mins

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!

Course:

Dinner

Cuisine:

American

Servings:

6

Calories:

254

writer :Katerina | Diethood

Equipment

  • Stove
  • oven

Ingredients

For the Pork

  • 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 trim ( optional )

For the Seasoning Rub

  • 1 teaspoon salt

  • 1/4 teaspoon clean flat coat pepper

  • 1 teaspoon sweet paprika

  • 1/8 teaspoon cayenne pepper

  • 1 teaspoon garlic gunpowder

  • 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 british pound fresh asparagus

  • 1/2 tablespoon olive oil

  • salt and clean grind 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 thwart and set aside .
  • Trim combat zone of fat and any silver skin and pat dry with a newspaper towel .
  • Pierce the kernel with a tongue in several places ; rub the tenderloins with 1 tablespoon olive petroleum all over, and stuff some of those piercings with slivers of garlic. Set aside .
  • In a belittled desegregate bowl aggregate salt, pepper, sugared paprika, cayenne pepper, garlic powder, onion powderize, 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 big form iron frying pan over medium-high heat to heat up. When hot enough, add 1 tablespoon olive vegetable oil ; wait several seconds then add in the pork barrel 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 solid combat zone is well-seared .

Prepare the Asparagus & Bake

  • In the interim, place asparagus in the center of the cook sheet pan .
  • Sprinkle asparagus with 1/2 tablespoon olive vegetable oil and season with salt and pepper ; mix around until combine. 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 barrel to a cutting dining table, tent a musical composition of foil over it, and let remainder for 10 minutes before cutting and serving .
  • garnishee 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 Facts
Sheet Pan Roasted Pork Tenderloin with Asparagus

Amount Per Serving ( 8 ounces )

Calories 254

Calories from Fat 99

% Daily Value*

Fat 11g

17%

Saturated Fat 2g

10%

Cholesterol 98mg

33%

Sodium 469mg

20%

Potassium 766mg

22%

Carbohydrates 4g

1%

Fiber 1g

4%

Sugar 1g

1%

Protein 33g

66%

Vitamin A 755IU

15%

Vitamin C 4.7mg

6%

Calcium 32mg

3%

Iron 3.3mg

18%

* Percent Daily Values are based on a 2000 calorie diet .
nutritional information is an appraisal and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferable nutritional calculator for more detail information .

Keywords:

baked pork tenderloin, pan sheet dinner, pork tenderloin in oven

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