NUTRITION

SERVINGS

INGREDIENTS

6 oz pork tenderloin

0.5 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

4 oz red potatoes

1 cup asparagus spears

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a small bowl, combine the minced rosemary, thyme, garlic, and half of the sea salt and black pepper.

• 3

  Rub the pork tenderloin with half of the olive oil and then coat thoroughly with the herb mixture.

• 4

  Toss the halved red potatoes with the remaining olive oil and the rest of the salt and pepper on a large sheet pan.

• 5

  Move the potatoes to the edges of the pan and place the pork tenderloin in the center.

• 6

  Roast for 15 minutes, then add the trimmed asparagus spears to the pan.

• 7

  Continue roasting for 10-12 minutes or until the pork reaches an internal temperature of 145°F and the potatoes are golden.

• 8

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