NUTRITION

SERVINGS

INGREDIENTS

6 oz pork tenderloin

1 cup carrots

1 cup parsnips

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

PREPARATION

• 1

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

• 2

  Peel and chop the carrots and parsnips into 1-inch chunks, ensuring they are uniform for even cooking.

• 3

  In a bowl, toss the root vegetables with half of the olive oil and half of the sea salt and black pepper.

• 4

  Mince the garlic and finely chop the fresh rosemary and thyme, then combine them with the remaining olive oil in a small dish.

• 5

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

• 6

  Spread the vegetables onto the prepared baking sheet and place the pork tenderloin in the center, nestled among the vegetables.

• 7

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

• 8

  Remove from the oven and let the pork rest on a cutting board for at least 5 minutes to lock in the juices.

• 9

  Slice the pork into medallions and serve immediately alongside the roasted root vegetables.