NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

0.5 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 small Sweet potato

1 tsp Ghee

PREPARATION

• 1

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

• 2

  Scrub the sweet potato, pierce it several times with a fork, and place it in the oven to begin roasting for 15 minutes before adding the rest.

• 3

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

• 4

  Rub the pork tenderloin with half of the olive oil and then coat it thoroughly with the herb mixture.

• 5

  Toss the asparagus spears with the remaining olive oil on the baking sheet.

• 6

  Move the sweet potato to one side of the tray, place the pork in the center, and arrange the asparagus on the other side.

• 7

  Roast everything together for 18-22 minutes or until the pork reaches an internal temperature of 145°F and the asparagus is tender.

• 8

  Carefully remove the sweet potato skin, mash the flesh with ghee until smooth, and slice the pork into thick medallions to serve.