NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

1 cup broccoli florets

1 medium red bell pepper

0.5 cup carrots

1 tbsp extra virgin olive oil

1 tsp extra virgin olive oil

1 tbsp red wine vinegar

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

0.25 tsp dried oregano

0.13 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Chop the broccoli into small florets, slice the bell pepper into strips, and coin the carrots.

• 3

  Toss the vegetables on the baking sheet with 1 tsp of olive oil, 0.125 tsp of sea salt, and 0.125 tsp of black pepper.

• 4

  Roast the vegetables for 20 minutes until they are tender and the edges are slightly browned.

• 5

  While vegetables roast, season the pork tenderloin with the remaining sea salt and black pepper.

• 6

  Heat a cast-iron skillet over medium-high heat and sear the pork for 2-3 minutes per side until a dark smoky char develops.

• 7

  Place the skillet in the oven (or transfer pork to the baking sheet) for 10-12 minutes until the internal temperature reaches 145°F.

• 8

  Prepare the chimichurri by finely mincing the parsley, cilantro, and garlic clove.

• 9

  In a small bowl, whisk the minced herbs and garlic with 1 tbsp olive oil, red wine vinegar, dried oregano, and red pepper flakes.

• 10

  Let the pork rest for 5 minutes before slicing it into medallions and serving with a generous drizzle of chimichurri and the roasted vegetables.