NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork loin

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 Asparagus spears

1 cup Cauliflower florets

0.5 tbsp Fresh lemon juice

PREPARATION

• 1

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

• 2

  Mince the garlic, rosemary, and thyme, then combine them in a small bowl to create the herb rub.

• 3

  Pat the pork loin dry with a paper towel and rub with half of the olive oil, followed by the garlic-herb mixture, sea salt, and black pepper.

• 4

  Toss the asparagus spears and cauliflower florets with the remaining olive oil and a pinch of salt directly on the sheet pan.

• 5

  Place the pork loin in the center of the pan and arrange the vegetables in a single layer around the meat.

• 6

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

• 7

  Allow the pork to rest for 5 minutes before slicing into medallions and finishing with a bright drizzle of fresh lemon juice.