NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Pork Tenderloin

1.5 cups Broccoli Florets

100 grams Baby Potatoes

1 tablespoon Extra Virgin Olive Oil

2 cloves Garlic, minced

1 teaspoon Fresh Rosemary, chopped

1 teaspoon Fresh Thyme, chopped

PREPARATION

• 1

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

• 2

  Slice the baby potatoes in half and toss them with half of the olive oil, sea salt, and black pepper directly on the pan.

• 3

  Roast the potatoes for 10 minutes to give them a head start.

• 4

  While potatoes roast, rub the pork tenderloin with the chopped rosemary, thyme, and a drizzle of oil.

• 5

  Toss the broccoli florets in a bowl with the remaining olive oil and the minced garlic until well coated.

• 6

  Move the potatoes to one side of the pan and place the pork tenderloin and garlic broccoli on the other side.

• 7

  Bake for 18-20 minutes or until the pork reaches an internal temperature of 145°F and the broccoli is tender.

• 8

  Transfer the pork to a cutting board and let it rest for 5 minutes before slicing into medallions to keep it juicy.