Sheet-Pan Lemon-Garlic Pork Tenderloin


  • Our Family® Canola Oil No Stick Cooking Spray
  • 2 garlic cloves, minced
  • ¼ cup fresh lemon juice
  • 3 Tbsp Our Family® 100% Pure Olive Oil
  • 2 Tbsp chopped fresh parsley
  • ½ Tbsp chopped fresh rosemary
  • ½ Tbsp chopped fresh thyme
  • ½ Tbsp lemon zest
  • 1 tsp Our Family® Coarse Kosher Salt
  • 1 tsp Our Family® Pure Ground Black Pepper
  • 1 ¼ pounds pork tenderloin
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 pound baby gold potatoes, halved or quartered
  • Lemon wedges for garnish (optional)


  • Preheat oven to 400°. Line rimmed baking pan with aluminum foil; spray with cooking spray. In medium bowl, whisk garlic, lemon juice, oil, parsley, rosemary, thyme, lemon zest, salt and pepper; reserve ¼ cup plus 1 tablespoon garlic mixture in large bowl. Makes about ½ cup.
  • Place pork in center of prepared pan; rub remaining 3 tablespoons garlic mixture over pork. Add asparagus and potatoes to reserved garlic mixture; toss and spread on pan around pork. Roast pork and asparagus mixture 20 minutes or until internal temperature of pork reaches 135° and asparagus mixture is tender. Transfer pork to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Makes about 4 cups asparagus mixture.
  • Slice pork crosswise into about 12 (½-inch-thick) slices; serve with asparagus mixture garnished with lemon wedges, if desired.



Approximate nutritional values per serving (about 3 slices pork, 1 cup asparagus mixture): 365 Calories, 15g Fat, 3g Saturated Fat, 79mg Cholesterol, 551mg Sodium, 24g Carbohydrates, 4g Fiber, 3g Sugars, 0g Added Sugars, 33g Protein

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