NUTRITION

SERVINGS

INGREDIENTS

8 oz pork loin roast

2 tsp olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

PREPARATION

• 1

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

• 2

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

• 3

  Pat the pork loin dry with a paper towel, then rub with one teaspoon of olive oil and coat evenly with the garlic, herbs, sea salt, and black pepper.

• 4

  Place the seasoned pork on the prepared baking sheet and roast in the center of the oven for 15 minutes.

• 5

  While the pork is roasting, trim the woody ends off the asparagus and toss the spears with the remaining teaspoon of olive oil and a tiny pinch of salt.

• 6

  Arrange the asparagus on the baking sheet around the pork loin and continue roasting for another 10 to 12 minutes until the pork reaches an internal temperature of 145°F.

• 7

  Remove from the oven and let the pork rest for 5 minutes to lock in the juices before slicing into medallions to serve with the roasted asparagus.