NUTRITION

SERVINGS

INGREDIENTS

6 ounce Pork tenderloin

1 medium Sweet potato

1 cup Brussels sprouts

2 teaspoon Olive oil

2 tablespoon Balsamic vinegar

1 teaspoon Honey

0.5 teaspoon Sea salt

0.5 teaspoon Black pepper

0.25 teaspoon Garlic powder

0.25 teaspoon Dried thyme

PREPARATION

• 1

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

• 2

  Dice the sweet potato into half-inch cubes and halve the Brussels sprouts, then toss them on the baking sheet with 1 teaspoon of olive oil and half of the salt and pepper.

• 3

  Season the pork tenderloin evenly on all sides with the garlic powder, dried thyme, and the remaining salt and pepper.

• 4

  Heat the remaining 1 teaspoon of olive oil in an oven-safe skillet over medium-high heat and sear the pork for 2-3 minutes per side until a golden-brown crust forms.

• 5

  Place the skillet in the oven (or move the pork to the baking sheet with the veggies) and roast for 12-15 minutes, or until the internal temperature reaches 145°F.

• 6

  While the pork roasts, combine the balsamic vinegar and honey in a small saucepan over medium heat.

• 7

  Simmer the balsamic mixture for 4-5 minutes, whisking occasionally, until it reduces into a thick, syrupy glaze.

• 8

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