NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 medium Fuji apple

1 cup Brussels sprouts

1 tsp Olive oil

1 tsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried rosemary

0.25 tsp Ground cinnamon

PREPARATION

• 1

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

• 2

  Pat the pork tenderloin dry with a paper towel and rub with olive oil, then season evenly with sea salt, black pepper, and dried rosemary.

• 3

  Trim the ends off the Brussels sprouts and cut them in half, tossing them lightly with a pinch of salt and pepper.

• 4

  Place the seasoned pork tenderloin and the Brussels sprouts onto the prepared baking sheet, ensuring the sprouts are in a single layer.

• 5

  Roast in the oven for 18 to 22 minutes, or until the pork reaches an internal temperature of 145°F and the sprouts are tender and charred.

• 6

  While the pork roasts, core and slice the Fuji apple into thin wedges.

• 7

  Heat the ghee in a small skillet over medium heat, add the apple slices, and sprinkle with ground cinnamon.

• 8

  Sauté the apples for 5 to 7 minutes until they are soft, golden, and caramelized.

• 9

  Remove the pork from the oven and let it rest for 5 minutes before slicing into medallions.

• 10

  Plate the sliced pork topped with the caramelized apples and serve alongside the roasted Brussels sprouts.