NUTRITION

SERVINGS

INGREDIENTS

8 oz pork tenderloin

1 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

2 cloves garlic

1 cup asparagus

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a small bowl, combine half of the olive oil with the dried rosemary, dried thyme, sea salt, black pepper, and minced garlic to create a herb paste.

• 3

  Rub the herb paste evenly over all sides of the pork tenderloin.

• 4

  Place the pork in a roasting pan or on a parchment-lined baking sheet and roast for 12 minutes.

• 5

  While the pork is roasting, trim the woody ends off the asparagus and toss the spears with the remaining olive oil and a pinch of salt.

• 6

  Add the asparagus to the roasting pan surrounding the pork and continue cooking for another 10 to 12 minutes until the pork reaches an internal temperature of 145°F.

• 7

  Remove from the oven and let the pork rest for 5 minutes to lock in the juices before slicing.

• 8

  Drizzle the fresh lemon juice over the roasted asparagus and serve immediately alongside the sliced pork medallions.