Roast tenderloin with maple and sage, carrots, parsnip and chard.

• Pork tenderloin — 15¾ oz (1)
• Maple syrup — 1 Tbsp
• Sage
• Carrot — 1¾ oz (1 small)
• Parsnip — 4¼ oz (1)
• Chard — 2 cups
• Garlic-infused olive oil — 1 Tbsp
• Sea salt & pepper

1. Heat oven to 425°F (220°C). Sear the seasoned tenderloin all over in the oil, 3–4 minutes.
2. Brush with maple, scatter sage, add the carrot and parsnip; roast 15–20 minutes to 145°F (63°C).
3. Rest 5–10 minutes; slice across the grain. Sauté the chard and serve.

Pull at 145°F (63°C) internal — pork tenderloin overcooks the moment it crosses 150°F. Five minutes of rest carries it to a perfect blush-pink center.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Sear-then-roast per Carlsbad Cravings & Fed & Fit: roast at 425°F (220°C) to 145°F (63°C); rest, slice across grain.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.