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

1.5 cups Brussels sprouts

PREPARATION

• 1

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

• 2

  Trim any excess silver skin from the pork tenderloin and pat the meat completely dry with paper towels.

• 3

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

• 4

  Trim the ends off the Brussels sprouts and cut them in half; place them on the prepared baking sheet.

• 5

  Drizzle half of the herb-oil mixture over the Brussels sprouts and toss them well to ensure even coating.

• 6

  Rub the remaining herb-oil mixture over all sides of the pork tenderloin and place it in the center of the baking sheet, moving the sprouts to the edges.

• 7

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

• 8

  Remove the sheet from the oven and transfer the pork to a cutting board to rest for 5 to 10 minutes before slicing into medallions.