Pork Tenderloin, Roasted Vegetables, Lemon Ricotta Custard, Quick rolls

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is more affordable and has a longer shelf life.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: none

Dried thyme is a cost-effective alternative with similar flavor.

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is a more economical cut.

Preheat the oven to 400°F.

Season the pork tenderloin with salt, pepper, paprika, garlic powder, onion powder, thyme, and rosemary.

In a small bowl, mix the honey, soy sauce, Dijon mustard, and orange juice.

Brush the sauce over the pork tenderloin before placing it in the oven.

Brown the pork tenderloin on each side.

Place the pork in the oven and cook for 15 minutes, checking the internal temperature to reach 145°F.

For the roasted vegetables, toss the butternut squash and Brussels sprouts with olive oil, salt, pepper, thyme, and balsamic vinegar.

Roast the vegetables at 425°F for 25 minutes or until tender.

Cooking Techniques

Spice Level:

Allergens