NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

0.5 medium Yukon Gold potato

1 cup Green beans

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Dried rosemary

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potato into 1/2-inch cubes and finely mince the garlic clove.

• 3

  In a small bowl, combine the minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Toss the potato cubes on one side of the baking sheet with half of the olive oil and half of the herb-garlic mixture.

• 5

  Rub the pork tenderloin with the remaining olive oil and the rest of the herb-garlic mixture, then place it on the other side of the baking sheet.

• 6

  Roast for 15 minutes, then add the green beans to the center of the tray, tossing them slightly in the juices.

• 7

  Continue roasting for another 10-12 minutes until the pork reaches an internal temperature of 145°F and the potatoes are golden.

• 8

  Transfer the pork to a cutting board and let it rest for 5 minutes before slicing into medallions to serve alongside the vegetables.