Ingredients
1 bulb
Garlic, halved
1 bulb
3 cups
Brussel sprouts, trimmed and halved
3 cups
2
Squash, halved
2
4-6 tbsp
Olive oil, divided
4-6 tbsp
To taste
Salt
To taste
1/2 cup
Lemon, juiced
1/2 cup
Directions
Preheat oven to 425 ˚F and grab a large baking sheet pan lined with parchment paper.
Place fresh pork loin filet in the center of the sheet pan.
Trim the ends from your brussel sprouts and slice in half vertically. Slice squash in half and add to the same bowl as the brussels.
Include halved garlic bulb and add a couple tablespoons of olive oil, salt and lemon. Stir to combine.
Arrange these vegetables around the pork tenderloin on the sheet pan.
Add in a couple of tablespoons of olive oil and seasoning salt. Stir to combine and then pour onto the sheet pan.
Bake with the halved garlic for 40-45 minutes or until pork filet reaches an internal temperature of 145 ˚F.
Remove from oven and let sit for 5 minutes. Serve immediately.
For the Love of Meat
