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November 25, 2024Roasted Pork Tenderloin with Carrot and Parsnip Mash
Description
This dish features succulent Roasted Pork Tenderloin paired with a creamy Carrot and Parsnip Mash. The pork is seasoned and roasted to perfection, while the mash offers a comforting blend of flavors. It's a low FODMAP option, suitable for sensitive stomachs.
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix the garlic-infused olive oil, dried rosemary, salt, and pepper.
- Rub the mixture over the pork tenderloin, covering it evenly.
- Place the pork tenderloin in a roasting pan or on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 20-25 minutes or until the internal temperature reaches 145°F (63°C).
- Remove the pork from the oven and let it rest for a few minutes before slicing.
- Place the chopped carrots and parsnips in a large pot of water. Bring to a boil and cook until the vegetables are tender.
- Drain the vegetables and return them to the pot.
- Add the lactose-free butter or garlic-infused olive oil to the pot and mash the vegetables until smooth. You can use a potato masher or a hand mixer for this.
- Season with salt and pepper to taste.
- Reheat the mash over low heat if needed before serving.
- Reheat the mash over low heat if needed before serving.
- Serve the roasted pork tenderloin slices with a generous portion of the carrot and parsnip mash. Enjoy your delicious and low FODMAP meal!
Ingredients
- 1 pound pork tenderloin
- 1 tablespoon garlic-infused olive oil (make sure it's low FODMAP)
- 1 teaspoon dried rosemary
- 2 large carrots, peeled and chopped
- 2 large carrots, peeled and chopped
- 2 tablespoons lactose-free butter or garlic-infused olive oil
- Salt and pepper to taste
- Chopped fresh chives for garnish (green parts only)
