NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1.5 cups Asparagus spears

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 tsp Dijon mustard

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

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

• 3

  In a small bowl, whisk together the Dijon mustard, half of the olive oil, minced garlic, rosemary, and thyme to form a thick herb paste.

• 4

  Pat the pork tenderloin dry with paper towels, season with sea salt and black pepper, then rub the herb paste evenly over the entire surface.

• 5

  Place the pork on the prepared baking sheet and roast for 10 minutes.

• 6

  While the pork is roasting, toss the asparagus spears with the remaining olive oil and a pinch of salt.

• 7

  Add the asparagus to the baking sheet around the pork and continue roasting for another 10-12 minutes, or until the pork reaches an internal temperature of 145°F (63°C).

• 8

  Remove from the oven and transfer the pork to a cutting board; let it rest for 5 minutes before slicing into medallions to keep it juicy.