NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 cup Brussels sprouts

0.5 cup Red potatoes

0.5 cup Yellow onion

1 tsp Extra virgin olive oil

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Balsamic vinegar

1 clove Garlic

PREPARATION

• 1

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

• 2

  Prepare the vegetables by slicing the yellow onion into thin half-moons, halving the Brussels sprouts, and cubing the red potatoes into 1-inch pieces.

• 3

  In a large mixing bowl, combine the onion, Brussels sprouts, and potatoes with the olive oil, minced garlic, dried thyme, sea salt, and black pepper, tossing until evenly coated.

• 4

  Place the pork tenderloin in the center of the prepared baking sheet and arrange the vegetable mixture in a single layer around the meat.

• 5

  Drizzle the balsamic vinegar over the pork and the onions specifically to help them caramelize during the roasting process.

• 6

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

• 7

  Remove from the oven and let the pork rest for 5 minutes before slicing into medallions to serve alongside the roasted vegetables.