NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Pork loin

0.5 cup Sweet potato

0.5 cup Carrots

1 tsp Olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and cube the sweet potato into half-inch pieces and slice the carrots into thin rounds.

• 3

  Place the vegetables on a baking sheet and toss them with half of the olive oil, a pinch of salt, and a pinch of pepper.

• 4

  In a small bowl, combine the dried rosemary, dried thyme, garlic powder, and the remaining salt and pepper to create a dry rub.

• 5

  Brush the pork loin with the remaining olive oil and rub the herb mixture firmly into all sides of the meat.

• 6

  Clear a space in the center of the baking sheet and place the pork loin directly on the pan, surrounded by the vegetables.

• 7

  Roast for 25 to 30 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables are tender and slightly browned.

• 8

  Remove from the oven and let the pork rest for 5 minutes before slicing into medallions to preserve the juices.