Rosemary and Garlic Pork Loin w/ Grilled Asparagus

Serves: 6 about 1 cup each

21 Day Fix: Per Serving 1 Red, 3/4 Green

Ingredients:

• olive oil, divided use
• 3 cloves garlic, crushed
• fresh rosemary sprigs, leaves removed and finely chopped, stem discarded
• ½ tsp. sea salt
• 1 tsp. ground black pepper
• 1 lb. lean pork tenderloin (1 tenderloin)
• cups asparagus
• 3 Tbsp. red wine vinegar

Instructions:

1. Combine 1 Tbsp. oil, garlic, rosemary, salt, and pepper in a small bowl; mix well.
2. Brush tenderloin with garlic mixture, covering entire surface.
3. Wrap tenderloin tightly in plastic wrap and refrigerate for at least 1 hour (and up to overnight).
4. Preheat grill or broiler on high.
5. Remove plastic wrap and place tenderloin on grill (or broiler). Grill over indirect heat, turning occasionally, for about 25 minutes, or until a meat thermometer measures an internal temperature of 155 to 160° F. (Tenderloin can be pink and juicy inside and be fully cooked, but it is important that the temperature be no less than 155° F.)
6. Remove tenderloin from grill or oven and let rest for 10 minutes before slicing.
7. Grill 4 cups of Grilled Asparagus in oven lightly with EVOO & a dash of sea salt
8. Serve tenderloin with Grilled Asparagus