NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

1 tbsp honey

1 tbsp tamari

1 clove garlic

1 tsp fresh ginger

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

0.5 medium sweet potato

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into 1/2-inch pieces, and trim the woody ends off the asparagus.

• 2

  Toss the sweet potato cubes with a tiny drizzle of olive oil and a pinch of salt. Spread them on a parchment-lined baking sheet and roast for 15 minutes.

• 3

  While potatoes roast, season the pork tenderloin with sea salt and black pepper. In a small bowl, whisk together the honey, tamari, minced garlic, and grated ginger.

• 4

  Heat 1 tsp of olive oil in an oven-safe skillet over medium-high heat. Sear the pork for 2-3 minutes per side until a golden-brown crust forms.

• 5

  Pour the honey-ginger mixture over the pork in the skillet. Place the skillet in the oven along with the sweet potatoes. Add the asparagus to the sweet potato baking sheet at this time.

• 6

  Roast everything for an additional 10-12 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables are tender.

• 7

  Remove the pork from the skillet and let it rest for 5 minutes before slicing. If the glaze in the pan is thin, simmer it on the stovetop for 1 minute to thicken.

• 8

  Slice the pork into medallions and drizzle with the thickened pan glaze. Serve alongside the roasted sweet potatoes and asparagus.