NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 medium Sweet potato

1 cup Carrots

1 cup Parsnips

1.5 tbsp Olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper to ensure the vegetables roast perfectly without sticking.

• 2

  Peel the sweet potato, carrots, and parsnips, then dice them into uniform 1-inch pieces so they cook at the same rate as the pork.

• 3

  In a bowl, toss the root vegetables with 0.75 tablespoons of olive oil, half of the rosemary, half of the thyme, and a pinch of salt and pepper.

• 4

  Pat the pork tenderloin completely dry with a paper towel, then rub it with the remaining 0.75 tablespoons of olive oil, garlic powder, and the rest of the herbs.

• 5

  Arrange the seasoned vegetables around the edges of the sheet pan, leaving the center open for the pork tenderloin to sit directly on the pan.

• 6

  Roast for 20 to 25 minutes, or until a meat thermometer inserted into the thickest part of the pork reads 145°F for a juicy, tender result.

• 7

  Transfer the pork to a clean cutting board and let it rest for at least 5 minutes before slicing into 1-inch thick medallions.

• 8

  Serve the pork medallions alongside the golden roasted root vegetables, finishing with any remaining herb-infused oil from the pan.