NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

0.5 cup Carrots

0.5 cup Red bell pepper

1 tsp Dried rosemary

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Place the broccoli florets, carrots, and bell pepper on the sheet, drizzling with half the olive oil and a pinch of salt and pepper.

• 3

  Roast the vegetables for 18-20 minutes until they are tender and have developed slightly caramelized edges.

• 4

  Pat the pork tenderloin dry and rub it thoroughly with the dried rosemary, garlic powder, and the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a large oven-safe skillet over medium-high heat until shimmering.

• 6

  Sear the pork for 2-3 minutes per side until a deep golden crust forms, then transfer the skillet directly into the oven.

• 7

  Roast the pork for 10-15 minutes or until the internal temperature reaches 145°F for a juicy medium-rare finish.

• 8

  Transfer the pork to a cutting board and let it rest for at least 5 minutes before slicing into medallions and serving with the roasted vegetables.