I’ve got to tell you about this pork tenderloin and Spring asparagus recipe that’s become my absolute go-to for those nights when I want something impressive without the fuss.
There’s something magical about the combination of juicy herb-seasoned pork alongside tender asparagus in that rich, buttery sauce.
It’s the kind of meal that makes everyone think you’ve been slaving away all day, when really, it comes together in under an hour.
Want to know the secret to getting that perfect 145°F tenderloin every time?
Why You’ll Love This Pork Tenderloin
- Foolproof for busy families – This forgiving cut stays juicy even when life gets hectic, making it perfect for weeknight dinners when you’re juggling kids and kitchen duties.
- Quick comfort without the fuss – Simple preparation meets maximum flavor, giving you that satisfying home-cooked meal without spending hours in the kitchen.
- Naturally lean and nutritious – Pork tenderloin delivers high-quality protein while being one of the leanest cuts available, supporting your family’s health goals.
- Budget-friendly elegance – Transform an affordable cut into a restaurant-quality dish that looks impressive but won’t break the bank.
- Endless versatility – This recipe serves as your foundation for countless variations – swap herbs, change seasonings, or pair with different sides to keep dinner exciting.
What Ingredients are in Pork Tenderloin?
As a Wisconsin culinary enthusiast, I’m all about celebrating local bounty in this pork tenderloin and asparagus recipe. The beauty of this dish lies in its simplicity and how it showcases quality ingredients rather than hiding them behind complicated techniques.
I’ve designed this recipe to highlight the natural flavors of our region’s exceptional pork and spring asparagus, with just enough seasoning to complement without overwhelming.
Ingredients:
- 1-1.5 lb pork tenderloin (locally raised if possible)
- 1 bunch fresh asparagus (Wisconsin-grown when in season)
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon, zested and juiced
- 2 tablespoons Wisconsin butter
- 1 tablespoon local honey (optional, for drizzling)
When shopping for these ingredients, quality does make a difference. Look for pork with good marbling and a pinkish-red color—our Wisconsin farmers raise some exceptional pork that’s worth seeking out at local markets.
For the asparagus, freshness is key. Those stalks should be firm, with tightly closed tips and a vibrant green color. And don’t worry if you need to substitute dried herbs for fresh; while fresh herbs provide brighter flavor, dried herbs work perfectly fine in a pinch, especially when you’re throwing dinner together after a long day chasing the kiddos around.
The simplicity of these ingredients makes this dish especially kid-friendly while still sophisticated enough for adults.
How to Make This Pork Tenderloin
Let’s start by prepping our star players. First, take your 1-1.5 lb pork tenderloin and remove any silverskin (that tough, silvery membrane) with a sharp knife. Pat it dry with paper towels—this helps achieve that beautiful sear we’re after.
In a small bowl, mix 2 tablespoons of olive oil with the minced 4 cloves of garlic, chopped 1 tablespoon of fresh rosemary, 1 tablespoon of thyme leaves, kosher salt, and freshly ground black pepper. Rub this mixture all over the tenderloin and let it rest at room temperature for about 30 minutes while you preheat your oven to 400°F. This rest time is essential for flavor development and even cooking.
Next, heat an oven-safe skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Once hot (you want it shimmering but not smoking), add the tenderloin and sear on all sides until golden brown, about 2-3 minutes per side. This step is where the magic happens, folks—that caramelization creates depth of flavor that can’t be replicated any other way.
Once seared, transfer the entire skillet to the preheated oven and roast for 15-20 minutes, or until an instant-read thermometer registers 145°F for medium. While the pork roasts, trim the woody ends from your Wisconsin asparagus bunch and toss the spears with a bit of olive oil, salt, and pepper.
When the pork reaches temperature, remove it from the oven and transfer to a cutting board to rest under foil for 10 minutes—trust me, this resting period is essential if you want juicy meat.
Meanwhile, in the same skillet (those brown bits are flavor gold!), melt 2 tablespoons of Wisconsin butter over medium heat, add the asparagus, and cook for about 5 minutes until tender-crisp. Finish the asparagus with a squeeze of lemon juice, then slice the rested pork into medallions about half an inch thick.
Arrange the slices on a platter with the asparagus, sprinkle with lemon zest, and drizzle with that optional tablespoon of local honey for a touch of sweetness that my girls adore.
The entire process takes about 45 minutes from start to finish—not bad for a meal that could easily pass for restaurant quality at our family dinner table.
Pork Tenderloin Substitutions and Variations
Now that you’ve mastered the basic pork tenderloin technique, I’m excited to share some flexible options for this versatile cut.
In Wisconsin, I love swapping in locally-raised heritage pork, which offers richer flavor and supports our farming community.
Don’t have pork tenderloin? Chicken breast works beautifully, though cooking time will decrease by about 5 minutes.
For vegetarians in your life (my middle daughter recently declared herself one), try substituting a thick portobello mushroom cap.
You can also play with flavors—maple syrup instead of honey or rosemary instead of thyme.
The possibilities? Nearly endless.
Using a premium food processor helps achieve the perfect texture when preparing marinades and sauces for any of these variations.
What to Serve with Pork Tenderloin
While the tenderloin shines as the star of your meal, its supporting cast deserves just as much attention.
I’m partial to Wisconsin-grown fingerling potatoes, roasted with rosemary and a touch of local maple syrup. Divine.
For a complete plate, consider a tart cranberry sauce (our state fruit, after all) to cut through the richness.
My daughters always request a simple apple slaw—crisp Honeycrisps tossed with light mayo and celery seed.
Need something green?
Besides asparagus, try sautéed Swiss chard or kale with garlic. Farm-fresh vegetables elevate everything, don’t they?
For the perfect Wisconsin pairing, serve alongside a New Glarus Spotted Cow beer—its smooth, farmhouse ale character complements pork beautifully.
Or try crumbled aged Wisconsin cheddar over those roasted potatoes for an extra layer of local flavor.
Final Thoughts
After preparing this pork tenderloin and asparagus recipe countless times, I’ve come to appreciate how simple ingredients can create something truly magnificent. The marriage of Wisconsin-raised pork with locally harvested spring asparagus represents what I love most about farm-to-table cooking.
My girls, even the picky 5-year-old, request this dish regularly. There’s something magical about that perfect bite—tender pork, spring asparagus, and a hint of garlic. Isn’t it wonderful when nutritious becomes delicious?
