NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

1 tbsp Extra virgin olive oil

1 tsp Garlic powder

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 cup Red bell pepper strips

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the extra virgin olive oil, garlic powder, dried rosemary, dried thyme, sea salt, and black pepper until well combined.

• 3

  Pat the pork tenderloin dry with a paper towel, place it on one side of the sheet pan, and rub half of the garlic-herb oil mixture over the entire surface.

• 4

  Trim the woody ends off the asparagus and toss the spears and red bell pepper strips with the remaining oil mixture on the other side of the pan.

• 5

  Roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender.

• 6

  Remove from the oven and let the pork rest for 5-10 minutes before slicing into medallions to lock in all those savory juices.