4 Ingredient Tenderloin
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!One pot, one pan, no problem. These are the kind of meals that make cleanup a breeze and still taste like you spent hours cooking dinner. This recipe is perfect for busy nights when you need dinner to be quick, hearty, and hassle-free—without a sink full of dishes afterward.This 4-ingredient pork tenderloin recipe is an easy, one-pan dinner made with juicy pork tenderloin, roasted potatoes, and fresh asparagus. Seared in extra virgin olive oil and finished in the oven, this simple pork tenderloin dinner delivers bold flavor with minimal prep and cleanup. Ready in under an hour, it’s perfect for busy weeknights, healthy family meals, or an effortless yet impressive dinner. Using high-quality olive oil enhances the natural flavors of the pork and vegetables, making this oven-roasted pork tenderloin a reliable, go-to recipe.
Equipment
- 1 Oven Safe Skillet
Ingredients
- 1 Pork Tenderloin
- 1 lb Baby Potatoes, quartered
- 1 bunch Asparagus , trimmed and cut into 1-inch pieces
- 2-3 tbsp Filippo Berio Extra Virgin Olive Oil
Instructions
- Preheat your oven to 400°F (200°C).
- Quarter the potatoes and chop the asparagus into bite-size pieces. Set aside.
- Heat 1–2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Season the pork tenderloin generously with salt and pepper, then add it to the hot skillet. Sear for 2–3 minutes per side, until nicely browned.
- Remove the skillet from heat. Arrange the potatoes and asparagus around the pork tenderloin. Drizzle the remaining olive oil over the vegetables.
- Transfer the skillet to the oven and roast for 30 minutes, or until the pork reaches an internal temperature of 145°F and the potatoes are fork-tender.
- Remove from the oven and let the pork rest for 5 minutes before slicing. Serve with the roasted potatoes and asparagus.