NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

1 tbsp Olive oil

2 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 cup Broccoli florets

0.5 cup Carrots

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

• 3

  Pat the pork tenderloin dry with a paper towel and place it in the center of the prepared baking sheet.

• 4

  Brush half of the garlic-herb oil over the pork tenderloin, ensuring it is evenly coated on all sides.

• 5

  Place the broccoli florets and sliced carrots in a bowl, toss with the remaining herb oil, and spread them around the pork.

• 6

  Roast for 20 to 25 minutes until the pork reaches an internal temperature of 145°F and the vegetables are tender.

• 7

  Remove from the oven and let the pork rest for at least 5 minutes to lock in the juices before slicing into medallions.