NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

1 tbsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

1 cup sliced carrots

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  In a small bowl, whisk together 0.5 tbsp of the olive oil with the dried rosemary, thyme, garlic powder, sea salt, and black pepper.

• 3

  Rub the herb and oil mixture evenly over all sides of the pork tenderloin and place it in the center of the prepared baking sheet.

• 4

  In a separate bowl, toss the broccoli florets and sliced carrots with the remaining 0.5 tbsp of olive oil until lightly coated.

• 5

  Arrange the vegetables in a single layer around the pork on the baking sheet.

• 6

  Roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender.

• 7

  Remove from the oven and let the pork rest for 5 minutes before slicing into medallions to ensure maximum juiciness.

• 8

  Serve the sliced pork alongside the roasted vegetables.