NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 medium Granny Smith apple

1 cup Brussels sprouts

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 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Pat the pork tenderloin dry with a paper towel and season all sides with sea salt, black pepper, garlic powder, rosemary, and thyme.

• 3

  Core and slice the Granny Smith apple into thick wedges and halve the Brussels sprouts.

• 4

  Place the pork in the center of the baking sheet and surround it with the apple wedges and Brussels sprouts.

• 5

  Drizzle the extra virgin olive oil over the apples and vegetables, tossing them gently to coat.

• 6

  Roast in the oven for 20 to 25 minutes or until the internal temperature of the pork reaches 145°F.

• 7

  Remove from the oven and let the pork rest for at least 5 minutes before slicing into medallions to ensure it remains juicy.