NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Mince the garlic, rosemary, and thyme finely, then combine them in a small bowl with half of the olive oil, sea salt, and black pepper.

• 3

  Pat the pork tenderloin dry with a paper towel and rub the garlic-herb mixture evenly over all sides of the meat.

• 4

  Place the pork on the prepared baking sheet and roast for 10 minutes.

• 5

  While the pork is roasting, trim the woody ends off the asparagus and toss the spears with the remaining olive oil and lemon juice.

• 6

  Remove the baking sheet from the oven, arrange the asparagus around the pork, and return to the oven for another 10 to 12 minutes.

• 7

  Once the pork reaches an internal temperature of 145°F (63°C), remove from the oven and let it rest for 5 minutes.

• 8

  Slice the pork into medallions and serve immediately over the warm cooked quinoa with the roasted asparagus on the side.