NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Brussels sprouts

1 medium Sweet potato

PREPARATION

• 1

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

• 2

  Prepare the vegetables by trimming and halving the Brussels sprouts and cutting the sweet potato into 1-inch cubes.

• 3

  Place the Brussels sprouts and sweet potatoes on the baking sheet and toss with 0.5 tablespoons of olive oil and half of the salt and pepper.

• 4

  In a small bowl, combine the remaining 0.5 tablespoons of olive oil with minced garlic, rosemary, thyme, and the rest of the salt and pepper to create a paste.

• 5

  Pat the pork tenderloin dry with a paper towel and rub the garlic-herb paste evenly over the entire surface of the meat.

• 6

  Clear a space in the center of the baking sheet and place the pork tenderloin there, surrounded by the vegetables.

• 7

  Roast for 20 to 25 minutes, or until the internal temperature of the pork reaches 145°F and the vegetables are tender.

• 8

  Remove from the oven and let the pork rest on a cutting board for 5 to 10 minutes before slicing into medallions to ensure it stays succulent.