NUTRITION

SERVINGS

INGREDIENTS

8 oz pork tenderloin

1 tbsp extra virgin 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 cup asparagus spears

0.5 cup cherry tomatoes

PREPARATION

• 1

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

• 2

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

• 3

  Pat the pork tenderloin dry with paper towels, then rub it with 0.5 tablespoon of olive oil followed by the herb spice blend until fully coated.

• 4

  Place the seasoned pork tenderloin in the center of the prepared sheet pan.

• 5

  In a mixing bowl, toss the asparagus spears and cherry tomatoes with the remaining 0.5 tablespoon of olive oil and a small pinch of salt.

• 6

  Arrange the vegetables in a single layer around the pork on the sheet pan.

• 7

  Roast in the oven for 20 to 25 minutes, or until the pork reaches an internal temperature of 145°F (63°C).

• 8

  Remove from the oven and let the pork rest for 5 to 10 minutes before slicing into medallions to ensure maximum juiciness.