NUTRITION

SERVINGS

INGREDIENTS

7 oz pork loin

1 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

0.5 cup sweet potato

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper to create a herb paste.

• 3

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

• 4

  Dice the sweet potato into half-inch cubes and trim the woody ends off the asparagus spears.

• 5

  Place the pork loin and diced sweet potatoes on the prepared baking sheet, tossing the potatoes with half of the remaining herb paste.

• 6

  Roast in the oven for 15 minutes, then remove the tray to add the asparagus spears, tossing them with the final bit of herb paste.

• 7

  Return the tray to the oven and roast for another 10 to 15 minutes until the pork reaches an internal temperature of 145°F and the vegetables are tender.

• 8

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