NUTRITION

SERVINGS

INGREDIENTS

7.5 oz pork tenderloin

0.5 tbsp extra virgin olive oil

2 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 medium sweet potato

PREPARATION

• 1

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

• 2

  Wash and peel the sweet potato, then cut it into 1-inch cubes. Trim the woody ends off the asparagus spears.

• 3

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

• 4

  In a small bowl, combine half of the olive oil with the minced garlic, chopped herbs, sea salt, and black pepper to create a herb paste.

• 5

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

• 6

  Place the pork tenderloin and cubed sweet potatoes on the prepared baking sheet. Drizzle the remaining olive oil over the sweet potatoes and toss to coat.

• 7

  Roast in the oven for 15 minutes. Remove the pan briefly to add the asparagus spears to the remaining space on the sheet.

• 8

  Continue roasting for another 10 to 15 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables are tender.

• 9

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