NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

0.5 cup carrots

0.5 cup parsnips

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and slice the carrots and parsnips into 1/2-inch thick rounds.

• 3

  In a bowl, toss the sliced vegetables with 0.5 tablespoon of olive oil, a pinch of sea salt, and black pepper.

• 4

  Spread the vegetables in a single layer on the baking sheet.

• 5

  Rub the pork tenderloin with the remaining 0.5 tablespoon of olive oil, dried rosemary, garlic powder, and the rest of the salt and pepper.

• 6

  Place the pork in the center of the baking sheet, surrounding it with the vegetables.

• 7

  Roast for 20 to 25 minutes, or until the pork reaches an internal temperature of 145°F (63°C).

• 8

  Remove from the oven and let the pork rest for 5 to 10 minutes before slicing into medallions to ensure it remains juicy.

• 9

  Serve the sliced pork with the caramelized root vegetables.