Pork Tenderloin with Roasted Potatoes and Asparagus

Ingredients

• Pork tenderloin 12 oz
• Red potatoes 3 cups
• Asparagus 3 cups
• Olive oil 2 tbsp
• Salt to taste
• Black pepper to taste
• Garlic powder 1 tsp
• Dried rosemary 1 tsp

Method

1. Preheat the oven. Set your oven to 425°F (220°C) to preheat. This high temperature will help roast the potatoes and asparagus to a nice crisp and cook the pork tenderloin evenly.
   Tip: Make sure your oven is fully preheated before placing the food inside for best results.
2. Prepare the potatoes. Wash and cut the red potatoes into 1-inch pieces. Place them in a large mixing bowl. Add 1 tablespoon of olive oil, 1 teaspoon garlic powder, 1 teaspoon dried rosemary, salt, and pepper to taste. Toss everything well so the potatoes are evenly coated.
   Tip: Cut potatoes into similar sizes to ensure they cook evenly.
3. Roast the potatoes. Spread the seasoned potatoes in a single layer on a baking sheet. Place the baking sheet in the oven and roast for 20 minutes.
   Tip: Halfway through roasting, stir or flip the potatoes to ensure even browning.
4. Prepare the pork tenderloin. While the potatoes roast, pat the pork tenderloin dry with paper towels. Rub it with 1 tablespoon olive oil, then season generously with salt and pepper on all sides.
   Tip: Drying the pork helps it brown better in the oven.
5. Add pork to the oven. After the potatoes have roasted for 20 minutes, remove the baking sheet from the oven. Push the potatoes to one side and place the pork tenderloin on the other side of the baking sheet. Return to the oven and roast everything for another 15 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
   Tip: Use a meat thermometer to check doneness for safe and juicy pork.
6. Prepare and roast the asparagus. While the pork and potatoes finish roasting, trim the tough ends off the asparagus and cut into 2-inch pieces. Toss the asparagus with a pinch of salt, pepper, and a drizzle of olive oil. After the pork and potatoes have roasted for 15 minutes, add the asparagus to the baking sheet. Roast everything together for the remaining 10 minutes.
   Tip: Asparagus cooks quickly, so add it later to avoid overcooking.
7. Rest and slice the pork. Once the pork reaches 145°F (63°C), remove the baking sheet from the oven. Transfer the pork to a cutting board and let it rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the meat tender and juicy.
   Tip: Do not skip resting the meat; it makes a big difference in texture.
8. Serve your meal. Slice the pork tenderloin into 6 oz portions. Plate the roasted potatoes and asparagus alongside the pork. Enjoy your delicious and balanced meal!
   Tip: Add a sprinkle of fresh herbs like parsley or a squeeze of lemon juice for extra flavor.

Pro tips

• Use a meat thermometer to ensure the pork is cooked safely and remains juicy.
• Cut vegetables into even sizes for uniform cooking.
• Rest meat after cooking to retain juices and tenderness.