NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 medium Yukon Gold potato

1 tbsp Extra virgin olive oil

2 cloves Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

PREPARATION

• 1

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

• 2

  Wash and dice the Yukon Gold potato into 1/2-inch cubes, then toss them directly on the pan with 0.5 tbsp olive oil, half the salt, and half the pepper.

• 3

  Spread the potatoes in a single layer and roast for 15 minutes to give them a head start on crisping.

• 4

  While potatoes roast, mince the garlic and combine it in a small bowl with the remaining olive oil, rosemary, thyme, and the rest of the salt and pepper.

• 5

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

• 6

  Move the potatoes to the edges of the sheet pan and place the pork tenderloin in the center.

• 7

  Return the pan to the oven and roast for 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).

• 8

  During the last 5 minutes of cooking, add the broccoli florets to the pan to lightly roast, or steam them separately until vibrant green.

• 9

  Remove the pan from the oven and let the pork rest for at least 5 minutes before slicing into medallions to keep the meat juicy.