NUTRITION

SERVINGS

INGREDIENTS

12 oz pork tenderloin

1.5 tbsp avocado oil

1 tbsp apple cider vinegar

1 tsp honey

1 tsp red pepper flakes

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup sweet potato cubes

PREPARATION

• 1

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

• 2

  Toss the sweet potato cubes and broccoli florets with 0.5 tbsp of avocado oil and a pinch of sea salt.

• 3

  Spread the vegetables in a single layer and roast for 20 minutes until the potatoes are tender and the broccoli is slightly charred.

• 4

  While the vegetables roast, slice the pork tenderloin into 1-inch thick medallions.

• 5

  Season both sides of the pork medallions with garlic powder, sea salt, and black pepper.

• 6

  In a small bowl, whisk together the apple cider vinegar, honey, and red pepper flakes to create the glaze.

• 7

  Heat the remaining 1 tbsp of avocado oil in a large skillet over medium-high heat until shimmering.

• 8

  Sear the pork medallions for 3 to 4 minutes per side until a golden-brown crust forms and the internal temperature reaches 145°F.

• 9

  Reduce the heat to low and pour the spicy-tangy glaze into the skillet, tossing the pork to coat evenly for 1 minute.

• 10

  Remove from heat and serve the glazed pork immediately alongside the roasted vegetables.