NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork loin

1 tsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Brussels sprouts

0.5 cup Carrots

PREPARATION

• 1

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

• 2

  Trim any excess silver skin from the pork loin and pat the meat completely dry with a paper towel.

• 3

  In a small bowl, whisk together the dried rosemary, thyme, garlic powder, sea salt, and black pepper.

• 4

  Rub the pork loin with half of the olive oil, then generously coat all sides with the herb seasoning blend.

• 5

  Prepare the vegetables by halving the Brussels sprouts and slicing the carrots into half-inch rounds.

• 6

  Toss the vegetables with the remaining olive oil and a small pinch of salt and pepper on the prepared sheet pan.

• 7

  Place the pork loin in the center of the pan and roast for 20 to 25 minutes until the internal temperature reaches 145°F (63°C).

• 8

  Transfer the pork to a cutting board and let it rest for 5 to 10 minutes before slicing into medallions to ensure maximum juiciness.