NUTRITION

SERVINGS

INGREDIENTS

7 oz pork loin

0.5 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 cup baby carrots

PREPARATION

• 1

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

• 2

  In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, sea salt, and black pepper to create a herb paste.

• 3

  Pat the pork loin dry with a paper towel and rub the herb paste evenly over all sides of the meat.

• 4

  Place the pork loin in the center of the prepared sheet pan.

• 5

  Toss the trimmed asparagus and halved baby carrots with a tiny drizzle of oil or a splash of water, then arrange them around the pork.

• 6

  Roast in the oven for 25 to 30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).

• 7

  Remove from the oven and let the pork rest for at least 5 minutes before slicing into medallions to ensure the juices redistribute.