NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

0.5 tbsp extra virgin 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

0.5 medium sweet potato

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme.

• 3

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

• 4

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

• 5

  Dice the half sweet potato into 1/2-inch cubes and trim the woody ends off the asparagus spears.

• 6

  Toss the sweet potato cubes and asparagus with the remaining olive oil and a small pinch of salt.

• 7

  Place the pork tenderloin and sweet potatoes on the baking sheet in a single layer, leaving space for the asparagus later.

• 8

  Roast for 10 minutes, then add the asparagus to the tray and continue roasting for another 12-15 minutes until the pork reaches an internal temperature of 145°F.

• 9

  Remove from the oven and let the pork rest for 5 minutes on a cutting board before slicing into medallions to serve.