NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 cup Carrots

1 cup Parsnips

1 tbsp Olive oil

1 clove Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Peel and slice the carrots and parsnips into 1-inch chunks, then toss them directly on the pan with 0.5 tbsp olive oil and a pinch of salt and pepper.

• 3

  In a small bowl, combine the remaining olive oil, minced garlic, dried rosemary, and dried thyme to create a wet rub.

• 4

  Pat the pork tenderloin dry with a paper towel and coat it thoroughly with the herb mixture, sea salt, and black pepper.

• 5

  Nestle the pork in the center of the baking sheet, surrounding it with the root vegetables.

• 6

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

• 7

  Remove from the oven and let the pork rest for at least 5 minutes before slicing into medallions to lock in the juices.