NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

12 medium Asparagus spears

1 tbsp Extra virgin olive oil

2 tbsp Balsamic vinegar

1 tbsp Pomegranate juice

1 tsp Honey

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried thyme

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

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

• 3

  Heat the extra virgin olive oil in a large oven-safe skillet over medium-high heat and sear the pork for 2-3 minutes per side until a golden-brown crust forms.

• 4

  Arrange the asparagus spears in the skillet around the pork, then transfer the entire pan to the oven.

• 5

  Roast for 12-15 minutes or until the pork reaches an internal temperature of 145°F and the asparagus is crisp-tender.

• 6

  Remove the skillet from the oven, transfer the pork and asparagus to a clean plate to rest, and place the skillet back on the stovetop over medium heat.

• 7

  Pour the balsamic vinegar, pomegranate juice, and honey into the hot skillet, whisking constantly for 1-2 minutes until the liquid reduces into a thick, glossy glaze.

• 8

  Slice the pork into medallions and serve immediately with the roasted asparagus and a generous drizzle of the warm glaze.