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

1 cup Brussels sprouts

1 cup carrots

1 clove garlic

PREPARATION

• 1

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

• 2

  Pat the pork tenderloin dry with a paper towel and rub with 0.5 tablespoons of olive oil, rosemary, thyme, sea salt, and black pepper.

• 3

  Trim the Brussels sprouts and halve them, then slice the carrots into 0.5-inch rounds.

• 4

  Toss the vegetables in a bowl with the remaining 0.5 tablespoons of olive oil and minced garlic until evenly coated.

• 5

  Place the pork tenderloin in the center of the sheet pan and arrange the vegetables in a single layer around it.

• 6

  Roast for 20 to 25 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables are tender.

• 7

  Remove from the oven and let the pork rest for 5 to 10 minutes before slicing into medallions to preserve the juices.