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One-Pot Rosemary Roast Pork with Asparagus and Potatoes

Roast pork with asparagus
Maggie Shi / TODAY


  • 1/2 teaspoon dried rosemary
  • Salt and freshly ground black pepper
  • 2 pork tenderloins, about 1 1/4 pounds each
  • Olive oil, for drizzling
  • 1 pound red potatoes, quartered
  • 8 cloves garlic, peeled
  • 1 bunch asparagus, trimmed
  • 2 tablespoon hoisin sauce
  • Chef notes

    I love this recipe because everything roasts in the oven together, making hands-on prep time almost nonexistent. And roasting asparagus is my favorite way to cook it; the stalks get wonderfully tender and sweet from the caramelization. The pork releases lots of lovely juices as it cooks, so make sure to spoon some over the meat before serving. 



    Preheat the oven to 375 degrees F. Line two baking sheets with aluminum foil.


    In a small bowl, mix the rosemary with 3/4 teaspoon salt and 1/4 teaspoon pepper. Rub the mixture into one of the pork tenderloins. Season the other pork tenderloin with salt and pepper. Place both tenderloins on one of the prepared baking sheets and drizzle with a little olive oil.


    On the second baking sheet, toss the potatoes and the garlic with salt and pepper to taste and drizzle with olive oil. Spread in an even layer on the sheet.


    Roast for 20 minutes. Brush the non-rosemary pork tenderloin with the hoisin sauce. Push the potatoes to one side of the sheet and add the asparagus in a single layer. Season the asparagus with salt and pepper and drizzle with olive oil. Continue roasting for about 10 more minutes, until the pork reaches an internal temperature of 140 degrees and the asparagus is tender.


    Let the pork stand for 5 minutes. Slice the rosemary pork tenderloin and divide into 4 portions; serve with equal amounts of the potatoes and asparagus. Reserve the hoisin-glazed pork tenderloin for the next night's dinner, Roast Pork Fried Rice.