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Pork Tenderloin with Roasted Sweet Potatoes and Asparagus

820 kcal · 24 g protein · 15 minutes · 1 servings

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Pork Tenderloin with Roasted Sweet Potatoes and Asparagus

This delicious and balanced meal features tender, juicy pork tenderloin paired with naturally sweet roasted sweet potatoes and crisp roasted asparagus. Enhanced with garlic and olive oil, it’s a wholesome and satisfying dish perfect for a nutritious dinner.

820 kcal 24 g protein 15 minutes

Ingredients

  • pork tenderloin 6 oz
  • sweet potatoes 1.5 cups
  • asparagus 1 cup
  • olive oil 1 tbsp
  • garlic 1 clove

Method

  1. Prepare the oven and vegetables. Preheat your oven to 425°F (220°C). Peel the sweet potatoes and cut them into 1-inch cubes. Trim the woody ends off the asparagus and cut into 2-inch pieces. Place the sweet potatoes and asparagus on a large baking sheet.
    Tip: Cutting sweet potatoes into uniform pieces ensures even roasting.
  2. Season and roast vegetables. Drizzle half the olive oil (about 1/2 tbsp) over the sweet potatoes and asparagus. Add a pinch of salt and pepper if desired. Toss well to coat evenly. Spread them out in a single layer on the baking sheet. Place in the preheated oven and roast for 25-30 minutes, turning halfway through, until tender and lightly browned.
    Tip: Turning the vegetables halfway helps them roast evenly and develop a nice caramelization.
  3. Prepare the pork tenderloin. While the vegetables roast, pat the pork tenderloin dry with paper towels. Mince the garlic clove finely. Heat the remaining 1/2 tbsp olive oil in a large skillet over medium-high heat. Add the garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
    Tip: Drying the pork helps it brown better during cooking.
  4. Cook the pork tenderloin. Add the pork tenderloin to the skillet. Sear it on all sides until browned, about 2-3 minutes per side. Then reduce the heat to medium-low and continue cooking, turning occasionally, for about 8-10 minutes or until the internal temperature reaches 145°F (63°C). Use a meat thermometer for accuracy.
    Tip: Let the pork rest for 5 minutes after cooking to keep it juicy.
  5. Serve the meal. Slice the rested pork tenderloin into medallions. Plate the roasted sweet potatoes and asparagus alongside the pork. Optionally, drizzle any pan juices over the pork for extra flavor. Enjoy your balanced and nutritious meal!
    Tip: Resting meat allows juices to redistribute, making it more tender.

Pro tips

  • Use a meat thermometer to ensure the pork is cooked safely and perfectly.
  • Roast vegetables in a single layer to avoid steaming and ensure crispiness.