NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

0.75 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 cup sweet potato cubes

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Pat the pork tenderloin completely dry with a paper towel to ensure a golden-brown sear.

• 3

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

• 4

  Rub the pork with 0.25 tbsp of olive oil and then coat all sides thoroughly with the herb seasoning.

• 5

  Toss the asparagus spears and sweet potato cubes with the remaining 0.5 tbsp of olive oil and a pinch of salt.

• 6

  Heat a large oven-safe skillet over medium-high heat and sear the pork for 2-3 minutes per side until a crust forms.

• 7

  Place the sweet potato cubes in the skillet and roast in the oven for 10 minutes.

• 8

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

• 9

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