NUTRITION

SERVINGS

INGREDIENTS

8 oz pork tenderloin

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 cup Brussels sprouts

0.5 cup carrots

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, chopped thyme, sea salt, and black pepper.

• 3

  Prepare the vegetables by halving the Brussels sprouts and slicing the carrots into rounds.

• 4

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

• 5

  Brush half of the herb oil mixture over the pork tenderloin and drizzle the remaining half over the vegetables, tossing them gently to coat.

• 6

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

• 7

  Remove from the oven and let the pork rest for 5 minutes before slicing into medallions to serve with the roasted vegetables.