Sheet Pan Lemon Pesto Pork Tenderloin
Servings: 6
Ingredients
- 2 lbs pork tenderloin
- 1/3 cup olive oil or avocado oil
- 1/2 cup fresh basil
- 2 cloves garlic
- 1 juice of lemon
- 1 tsp lemon zest
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 4 large yukon gold potatoes*
- 10 oz asparagus
- salt + pepper to taste
Instructions
- Preheat oven to 450 degrees and ensure you have a rack positioned in the center of the oven. Prepare your pork by trimming off the fat, you should have 2 lb pieces of pork tenderloin. Sprinkle with salt and pepper, set aside.
- Now make your sauce: in a food processor, pulse oil, lemon juice, basil, lemon zest, garlic, and salt.
- Line a baking sheet with foil, or spray with non-stick spray. Chop up your potatoes (leaving skin on for more nutrients), into small chunks. Also, cut your asparagus spears into 2 inch pieces. Spread both potatoes and asparagus over your baking sheet. Spoon or brush 2 tbsp of the pesto sauce over the vegetables, sprinkle with salt and pepper.
- Take the remaining pesto sauce and rub over both of the tenderloins. Place the tenderloins on top of the vegetables on the sheet pan.
- Roast the pork and vegetables for 15 minute, then use kitchen tongs to flip the tenderloins over. Continue to roast until the vegetables are browned and the thickest part of the pork tenderloin reaches 145 degrees. This will take an additional 10-15 minutes.
- Allow the pork to rest for at least 10 minutes covered in foil before transferring to a cutting board to slice. Serve with vegetables.
Notes
*You can also use 6-7 smaller potatoes
Nutrition
Calories: 301kcal | Carbohydrates: 2g | Protein: 32g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 98mg | Sodium: 273mg | Potassium: 695mg | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 5.7mg | Calcium: 26mg | Iron: 2.5mg