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 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 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 1 1/2 tablespoons oil, 1/2 teaspoon salt, 1/4 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 1/4-inch to 1/2-inch thick slices. Transfer the pork to a serving platter. Serve immediately.
You can also substitute a Smithfield Marinated Applewood Smoked Bacon, Garlic & Herb, or Bacon & Black Pepper Marinated Pork Tenderloin in this recipe. Any of these would taste great! I like to serve this meal family style, but you could plate everyone's dinner individually if you prefer.