Pork Tenderloin with Potatoes & Carrots (Low-Fructose & Gluten-Free)
Servings: 4
Prep Time
20 minutes
Cook Time
35-40 minutes
Total Time
55-60 minutes
Ingredients (My Favorite Brands)
For the Marinade
1 lemon, juiced
1/4 cup garlic-infused olive oil
2-3 tablespoons fresh herbs, chopped (I used a mix of rosemary, thyme, and sage)
1 teaspoon ground mustard seed
1 teaspoon salt
1/2 teaspoon black pepper
(You can also just use Fody’s Garden Herb Salad Dressing in place of the marinade)
Pork & Veggies
1 large or 2 small pork tenderloins, roughly 2 lbs
6-8 carrots, peeled and chopped into matchsticks
1 lb baby potatoes, chopped into bite-sized pieces
Instructions
Preheat the oven to 400° F. Line two baking sheets with parchment paper or foil.
Wash and chop your potatoes and carrots and place them in a bowl.
Pat the pork tenderloin dry and trim any fat if needed. Use a fork to pierce the tenderloin all over.
Rub half of the marinade into the pork and place it on one of the baking sheets (you can also let it marinate in the fridge for 30 minutes or more before cooking).
Pour the other half of the marinade over the vegetables and stir to combine. If desired, add additional spices. Arrange them on the other baking sheet in a single layer if possible.
Bake for 20 minutes, then remove to flip the pork over and mix up the vegetables. Return to the oven and cook for another 15-20 minutes, ensuring the vegetables are cooked through and the pork reaches an internal temperature of at least 145° F.
Let the pork rest for 5 minutes. If needed, let the veggies finish roasting during this time. Cut the pork into one-inch slices and serve alongside the vegetables.
Fructose Forward
You could add green beans to the potatoes and carrots when you stir everything up halfway through the cook time.
Fine with Fructose?
Add a shallot and/or fresh garlic to your marinade.
Follow me on Instagram @FightTheFructose for more fructose-friendly recipes!
