NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  In a small mixing bowl, combine the minced garlic, dried rosemary, dried thyme, sea salt, black pepper, and half of the olive oil to create a paste.

• 3

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

• 4

  Place the pork tenderloin on the prepared baking sheet and roast for 10 minutes.

• 5

  While the pork is roasting, toss the asparagus spears with the remaining olive oil and a small pinch of salt.

• 6

  Remove the baking sheet from the oven, arrange the asparagus around the pork, and return to the oven for an additional 10 to 12 minutes.

• 7

  Check the internal temperature of the pork; it should reach 145°F (63°C) for a perfect medium cook.

• 8

  Remove from the oven and let the pork rest for 5 minutes on a cutting board before slicing into medallions.

• 9

  Drizzle the fresh lemon juice over the roasted asparagus and pork before serving.