NUTRITION

SERVINGS

INGREDIENTS

8 oz pork tenderloin

1 tbsp olive oil

3 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

1 medium sweet potato

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme.

• 3

  Rub the pork tenderloin with half of the olive oil, the minced garlic, chopped herbs, sea salt, and black pepper.

• 4

  Peel and cube the sweet potato into half-inch pieces, and trim the woody ends off the asparagus.

• 5

  Toss the sweet potato cubes with the remaining olive oil and a pinch of salt, then spread them on one side of the baking sheet.

• 6

  Place the seasoned pork tenderloin in the center of the sheet and roast for 15 minutes.

• 7

  Add the asparagus to the remaining space on the tray and roast for another 10 to 12 minutes until the pork reaches an internal temperature of 145°F.

• 8

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