NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

1 tbsp Extra virgin olive oil

1 cup Asparagus

1 cup Carrots

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a small bowl, combine the dried rosemary, dried thyme, garlic powder, sea salt, and black pepper to create a dry rub.

• 3

  Rub the spice mixture evenly over all sides of the pork tenderloin, pressing it in so it adheres well.

• 4

  Heat half of the olive oil in a large oven-safe skillet over medium-high heat.

• 5

  Sear the pork tenderloin for 2-3 minutes per side until a golden-brown crust forms on the exterior.

• 6

  While the pork sears, trim the woody ends off the asparagus and thinly slice the carrots.

• 7

  Toss the asparagus and carrots with the remaining olive oil and a pinch of salt in a mixing bowl.

• 8

  Arrange the vegetables in the skillet around the seared pork.

• 9

  Transfer the skillet to the oven and roast for 15-20 minutes, or until the pork reaches an internal temperature of 145°F.

• 10

  Remove from the oven and let the pork rest on a cutting board for 5-10 minutes before slicing into medallions to ensure the juices redistribute.