NUTRITION

SERVINGS

INGREDIENTS

8 oz pork tenderloin

1.5 cup asparagus

1 tbsp extra virgin olive oil

2 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  In a small bowl, mince the garlic cloves, rosemary, and thyme, then combine them with half of the olive oil, sea salt, and black pepper.

• 3

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

• 4

  Trim the woody ends off the asparagus spears and place them on one side of the baking sheet, tossing them with the remaining olive oil.

• 5

  Place the seasoned pork tenderloin on the other side of the baking sheet and roast for 20 to 25 minutes, or until the internal temperature reaches 145°F.

• 6

  Remove from the oven and let the pork rest on a cutting board for 5 to 8 minutes to lock in the juices.

• 7

  Slice the pork into medallions and serve alongside the roasted asparagus with a fresh squeeze of lemon juice over everything.