NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 cup Carrots

1 cup Parsnips

1 cup Brussels sprouts

1 tbsp Extra virgin olive oil

1 tsp Chinese five-spice powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  In a large bowl, toss the sliced carrots, parsnips, and halved Brussels sprouts with half of the olive oil and a pinch of the salt and pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 15 minutes.

• 4

  While vegetables roast, rub the pork tenderloin evenly with the Chinese five-spice powder, minced garlic, and the remaining salt and pepper.

• 5

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

• 6

  Transfer the pork to the oven and roast for 12 to 15 minutes until the internal temperature reaches 145°F.

• 7

  Remove from the oven and let the pork rest for at least 5 minutes before slicing into medallions to serve with the roasted vegetables.