Health means so much more than how you feel. Most people think I feel great so I must be healthy. But is that really true?
Your nervous system is so important as it plays a huge role in keeping you healthy and feeling great! I can’t stress enough. It is so much easier to maintain the health of your spine rather than fix it later after months or even years of having an issue.
What does your nervous system do? There are 3 parts to a nerve and here are 31 spinal nerves and 7 trillion nerves in the human body!!!
- Motor Nerves — Control your muscles. When this is out of balance you will notice tight or weak muscles.
- Autonomic Nerves — Controls your organs aka how your body runs. These do not have a sensory part so you cannot feel when your organs are not getting the right signals to work at 100%.
- Sensory nerves — How your body senses pain.
Do you know how much of your nervous system senses pain?
ONLY about 10%!!!
Look at the picture below and see how small the sensory part is of the nerve. That means about 90% of your body’s function can be interfered with before you feel the pain.
***PAIN IS A WARNING SIGN BY YOUR BODY THAT SOMETHING IS NOT WORKING RIGHT!***
At our office we provide a neurofunctional scan which helps us track how your body is functioning to be able to catch issues BEFORE they become a problem.
Don’t assume the quality of your health based on how you feel. Be proactive to maintain a better Balanced Health!
BALSAMIC PORK TENDERLOIN IN OVEN WITH VEGGIES
Ingredients list for the Balsamic Pork Tenderloin in Oven:
- 1 pork tenderloin
- 1 pound (450g) Brussels sprouts, rinsed and halved
- 1/2 butternut squash, peeled, seeded and diced
- Parmesan, for garnish
- Fresh chopped parsley, for garnish
The balsamic rosemary sauce:
- 1/4 cup (60ml) Olive Oil
- 1/4 cup (60ml) Balsamic Vinegar
- 8 garlic cloves, peeled, de-germed
- 1/2 cup (120ml) fresh rosemary leaves
- 1 teaspoon Italian seasoning
- Salt and fresh ground pepper, to taste
- 1/2 bouillon cube, crumbled (optional)
- 1 tablespoon honey
- 1 tablespoon hot sauce of your choice (we used Sriracha)
Directions
1. Preheat the oven to 450˚F (230°C). Season pork tenderloin with salt and pepper.
2. In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, Italian seasoning, honey, hot sauce, crumbled bouillon cube and pepper. Pulse until the marinade is emulsified and has a syrupy consistency. Transfer the sauce in a bowl or jar.
3. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the pork tenderloinand cook, turning frequently, until brown on all sides, about 10-12 minutes.
4. In the meantime, line a sheet pan with parchment paper. Spread halved Brussels sprouts and diced butternut, season with salt and pepper and toss with a tablespoon olive oil. Push veggies on a side to make room for the pork tenderloin.
5. Once browned, transfer the pork tenderloin onto the sheet pan. Baste thoroughly the tenderloin with half the balsamic sauce and quick drizzle Brussels sprouts. Roast in the oven for 12-15 minutes, or until pork is done and Brussels sprouts are nicely browned.
5. Cut the pork tenderloin into thick 1/2-inch slices and serve with the other half of balsamic sauce over the top. Sprinkle the roasted Brussels sprouts with Parmesan. Garnish the whole dish with fresh chopped parsley. Enjoy!