NUTRITION

SERVINGS

INGREDIENTS

6.5 oz pork tenderloin

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup sweet potato

1 cup broccoli florets

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme.

• 3

  In a small bowl, whisk together 0.5 tablespoons of olive oil with the minced garlic, rosemary, thyme, salt, and pepper.

• 4

  Pat the pork tenderloin dry and rub the herb mixture thoroughly over all sides of the meat.

• 5

  Peel the sweet potato and cut into small 1/2-inch cubes, then toss them with 0.25 tablespoons of olive oil and a pinch of salt.

• 6

  Place the pork tenderloin and the sweet potato cubes on the prepared baking sheet and roast for 15 minutes.

• 7

  While the pork is roasting, toss the broccoli florets with the remaining 0.25 tablespoons of olive oil.

• 8

  Add the broccoli to the baking sheet and continue roasting for another 10 to 12 minutes until the pork reaches an internal temperature of 145°F.

• 9

  Remove the pan from the oven and transfer the pork to a cutting board.

• 10

  Let the meat rest for 5 minutes to lock in the juices before slicing into medallions and serving with the roasted vegetables.