Italian Rubbed Pork Tenderloin with Roasted Asparagus

This is a great meal to prepare when you know you are going to have a busy night. You can season the pork in the morning in 5 minutes, and then come home in the evening and be pulling it out of the oven in under 30 minutes. I like to serve Italian Rubbed Pork Tenderloin with Roasted Asparagus and of course my Garden Fresh Salad.

Italian Rubbed Pork Tenderloin

Tessa Ludwig
This is an easy cost efficient recipe for week nights. You can put it together in the morning in a few minutes. Place in fridge to marinate all day so the the pork takes on all the great Italian flavors.
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Prep Time 5 mins
Cook Time 26 mins
Marinate 4 hrs 30 mins
Course Main Course
Cuisine American
Servings 8 :6 oz servings
Calories 192 kcal


Baking Sheet
Aluminum Foil


  • 3 lbs. high quality pork tenderloin (Swift Premium is a good brand)
  • 2 tsp olive oil
  • 1 tsp garlic powder
  • ½ tsp dried basil
  • ½ tsp onion powder
  • ¼ tsp oregano
  • ¼ tsp thyme
  • Dash rosemary
  • 2 tsp salt
  • Dash of pepper



  • Place olive oil and pork in gallon size zip-lock bag.
  • Grind all spices in a spice mortar. Sprinkle mortared seasoning over pork, close bag, and toss. Feel free to also just rub the seasoning into the oiled pork by hand. I prefer to toss in a bag for easy clean up.
  • Place in refrigerator to marinate 2-4 hours or more.


  • Remove pork from fridge 30 minutes before placing in oven to allow to bring to room temperature, if you do not have time for this add 4-5 minutes of extra cooking time.
  • Preheat oven to 425 degrees, line baking sheet with aluminum foil. Place tenderloins at least 1 inch apart onto lined sheet.
  • Place in preheated oven and let roast for 8 minutes.
  • Leave roast in the oven, turn temperature down to 325 degrees. Roast for an additional 18 minutes.
  • Remove from oven when timer goes off. Let rest covered for 10 minutes. Slice and eat!


Serving: 6oz.Sodium: 105.4mgSugar: 1.5gFiber: 0.1gPotassium: 7.8mgCholesterol: 67.5mgCalories: 192kcalMonounsaturated Fat: 0.8gPolyunsaturated Fat: 0.2gSaturated Fat: 1.7gFat: 4.9gProtein: 36.1gCarbohydrates: 2g
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Roasted Asparagus

Servings and size is variable based on size of asparagus spears purchased. Macro's are based off medium sized asparagus spears.
No ratings yet
Prep Time 5 mins
Course Side Dish
Cuisine American
Servings 8 :5 medium asparagus spears
Calories 22 kcal


  • 2 bunches of asparagus spears medium sized
  • Chosen Foods Avocado Oil Spray
  • Sea salt and pepper to taste
  • 2 TBS of shredded parmesan *optional


Prepping Asparagus

  • Break off ends of asparagus right where they naturally break.
  • Wash the asparagus in cold water.


  • Turn oven on to broil at 500 degrees.
  • Line a baking sheet with aluminum foil.
  • Place washed asparagus on lined baking sheet.
  • Spray with Chosen Foods Avocado Oil spray.
  • Salt and pepper to taste.
  • Place asparagus in the oven for 3-6 minutes (depending on the size of the asparagus; more time for large spears, less time for small spears). Remove from oven when done.
  • Sprinkle with parmesan cheese. *optional


Serving: 5spearsSodium: 22.8mgSugar: 1.5gFiber: 1.7gPotassium: 162.8mgCholesterol: 0.9mgCalories: 22kcalMonounsaturated Fat: 0.1gSaturated Fat: 0.3gFat: 0.5gProtein: 2.2gCarbohydrates: 3.1g
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Garden Fresh Salad

Tessa Ludwig
I make this salad almost every single night of the week. I also have it at lunch many days with left-over meat tossed into it. This is so easy, the specialty vinegar gives it so much great flavor.
No ratings yet
Prep Time 10 mins
Course Salad, Side Dish
Cuisine American
Servings 5 :3/4 cup servings
Calories 80 kcal


  • 4 cups Mixed greens of choice I like the addition of arugula
  • 2 green onion stalks or 1/8 of a sweet onion diced
  • 1 1/2 oz of shredded sharp white cheddar I use Tillamook vintage reserve
  • 1 TBS of olive oil (Kirkland extra virgin)
  • 2 TBS of Traditional aged balsamic vinegar from the specialty vinegar store (I use a garlic cilantro flavored or serrano honey)
  • sea salt and pepper to taste


  • Place mixed greens, onion, and cheese in an over sized bowl. Drizzle olive oil and vinegar on top. Salt and pepper. Then toss with salad tongs.


Serving: 0.75cupsSodium: 77.8mgSugar: 1.2gFiber: 0.5gPotassium: 72.7mgCholesterol: 10mgCalories: 80kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 0.3gSaturated Fat: 2.8gFat: 6.4gProtein: 3.4gCarbohydrates: 2.2g
Tried this recipe?Let us know how it was!

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Tessa Ludwig

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