NUTRITION

SERVINGS

INGREDIENTS

8 oz pork tenderloin

1 tbsp olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups asparagus

1 tsp minced garlic

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, whisk together the dried rosemary, thyme, garlic powder, sea salt, and black pepper.

• 3

  Pat the pork tenderloin dry with a paper towel, then rub with half of the olive oil and the prepared herb seasoning until evenly coated.

• 4

  Place the pork tenderloin on one side of the baking sheet and roast for 10 minutes.

• 5

  While the pork is roasting, trim the woody ends off the asparagus and toss the spears with the remaining olive oil and minced garlic.

• 6

  Remove the baking sheet from the oven, add the asparagus to the empty side, and return to the oven for another 12-15 minutes.

• 7

  Check the pork with a meat thermometer; it is ready when it reaches an internal temperature of 145°F.

• 8

  Transfer the pork to a cutting board and let it rest for 5 minutes before slicing into medallions and serving with the roasted asparagus.