NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork Tenderloin

5 slices Bacon

0.5 cup cooked Quinoa

6 spears Asparagus

1 tsp Olive Oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Prepare the quinoa by simmering in water or low-sodium broth until all liquid is absorbed and the grain is fluffy.

• 3

  Trim the woody ends off the asparagus spears.

• 4

  Wrap each asparagus spear tightly with a slice of bacon, or bundle two spears together per slice if preferred.

• 5

  Place the bacon-wrapped asparagus on a baking sheet lined with parchment paper and roast for 15-18 minutes until the bacon is crisp.

• 6

  Season the pork tenderloin generously with sea salt, cracked black pepper, and garlic powder.

• 7

  Heat the olive oil in a cast-iron or oven-safe skillet over medium-high heat.

• 8

  Sear the pork tenderloin on all sides for about 2 minutes per side until a deep golden crust forms.

• 9

  Transfer the skillet to the oven and roast for 10-12 minutes or until the internal temperature reaches 145°F.

• 10

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

• 11

  Serve the sliced pork alongside the crispy bacon-wrapped asparagus and the warm quinoa.