Sponsored post written by me on behalf of Smithfield® Marinated Fresh Pork. The opinions and text are all mine.
One Pan Pork Tenderloin with Asparagus & Potatoes is a delicious 30-minute, family-style meal that’s easy enough for weeknights and special enough for holidays!
I don’t know about you, but during the holiday season, easy dinners are my absolute favorite. For years, my husband and I would do a small Christmas dinner with just us and the boys. We house hop all day for two days to see everyone, and having a nice quiet meal when it’s all said and done is our favorite. Even for Thanksgiving at my house, there are usually 4 adults and my two super picky (super cute) boys. So a giant bird ends up being more trouble than it’s worth. That’s why I started making smaller holiday meals I can get on the table in a snap!
This One Pan Pork Tenderloin with Asparagus & Potatoes is a crazy easy, 30-minute meal for real flavor, real fast. Five minutes of prep and 25 minutes of cooking (while you get to enjoy a glass of wine with your company) makes this dish perfect for weeknights and holiday meals alike! Special dinners don’t have to be outrageous. Simple food done right is always a hit, and this recipe proves pork is perfect any night.
The other day when I was shopping at Bashas’ in the fresh meat department, I came across all the different varieties of Smithfield Marinated Fresh Pork Tenderloins and Pork Loin Filets. I’d made regular, unflavored tenderloins and loin filets before, but the flavor options I saw were too good to pass up. I mean seriously – Smithfield Marinated Applewood Smoked Bacon, Roasted Garlic & Herb, Roasted Garlic & Cracked Black Pepper, Sweet Teriyaki, Bacon & Black Pepper – the possibilities were endless! I grabbed an Applewood Smoked Bacon pork loin filet (because duh) and a Smithfield Marinated Roasted Garlic & Black Pepper Tenderloin. One’s never enough. Then I hit the produce department to grab a couple of my go-to side dish veggies, and it was game on for dinner!
Be sure to grab this $1 off coupon before heading to Bashas’ (coupon available 11/14/16 – 12/3/16). Saving money is the best!!
This recipe is crazy easy to make. The pork is pre-marinated so there’s no waiting for the flavor to seep into the pork. The veggies only take a few minutes to prep and everything’s ready to roast by the time your oven preheats. Even better, there’s practically no clean up. Just remove the foil from the pan and toss it. Awesome, right?!
This dinner was so freaking good. It’s really garlicky, which I l-o-v-e, but all of the flavors from the pork, potatoes, and asparagus come through. The pork tenderloin was so perfectly moist and juicy we didn’t need any sauce or au jus to help the meal. Love that! My husband is a sauce fiend and he didn’t even think about asking for something to top his meal with.
This recipe is perfect for an intimate holiday dinner, or you can make a double batch for a big family meal. I can’t wait to make this dinner again, and soon! With Smithfield Marinated 100% Fresh Pork I know our meal will be full of flavor and leave us satisfied.
What are you cooking up this holiday season?
- 1 Smithfield Marinated Fresh Roasted Garlic & Cracked Black Pepper Pork Tenderloin
- 7 to 8 medium-sized red potatoes
- 1 bunch asparagus (about 1 pound)
- 1 glove garlic, minced
- 3 tablespoons vegetable oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon pepper, divided
- Preheat your oven to 425 degrees F. Line a baking sheet with aluminum foil.
- Remove the pork tenderloin from its package and place in the center of the baking sheet
- Rinse the potatoes and cut them into bite-sized pieces. Transfer to a mixing bowl and toss with 1½ tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper until evenly coated.
- Place the potatoes on one side of the baking sheet next to the pork tenderloin.
- Rinse the asparagus and cut off the lower part of the stalks. (you could use the entire asparagus spear, but I prefer the tips.) Add the asparagus to the same mixing bowl you just used. Coat the asparagus with 1½ tablespoons oil, ½ teaspoon salt, ¼ teaspoon pepper, and the garlic.
- Place the asparagus on the other side of the baking sheet. If there is any oil or garlic left in the bowl, sprinkle it over the asparagus.
- Roast the pork and vegetables for 25 to 30 minutes, or until the potatoes are fork tender, the asparagus is tender, and the pork has reached an internal temperature of 145 degrees F.
- Carefully remove the pan from the oven.
- Transfer the pork to a cutting board and allow to rest for a few minutes while you move the side dishes to a serving platter.
- Use a sharp knife to cut the pork tenderloin into ¼-inch to ½-inch thick slices. Transfer the pork to a serving platter. Serve immediately.