NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 tbsp Honey

1 tbsp Balsamic vinegar

0.75 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

1 small Sweet potato

0.5 tsp Dried thyme

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1/2-inch cubes and trim the woody ends from the asparagus spears.

• 3

  Toss the sweet potato cubes with 0.25 tbsp of olive oil, a pinch of salt, and a pinch of pepper, then roast for 15 minutes.

• 4

  Season the pork tenderloin evenly with the dried thyme, remaining sea salt, and black pepper.

• 5

  In a small bowl, whisk together the honey, balsamic vinegar, and minced garlic to create the glaze.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a large oven-safe skillet over medium-high heat and sear the pork for 2 minutes per side until browned.

• 7

  Pour the honey-balsamic glaze over the pork in the skillet, coating it thoroughly.

• 8

  Place the asparagus on the baking sheet with the sweet potatoes and put the pork skillet in the oven.

• 9

  Roast everything for 10-12 minutes until the pork reaches an internal temperature of 145°F.

• 10

  Allow the pork to rest for 5 minutes before slicing and serving with the roasted vegetables and pan glaze.