Maple Mustard Pork with Roast Carrots and Parsnip (Low-FODMAP)

Ingredients

• 700 gpork tenderloin
• 8¼medium carrots, halved lengthwise
• 2¼medium potatoes (Yukon Gold or red), wedges
• 1¼ tbspgarlic-infused olive oil
• 3 tsppure maple syrup
• 1 tbspyellow mustard
• 2 tspdried thyme
• ¾ tspsalt
• ½ tspblack pepper

Method

1. Preheat the oven to 220°C (425°F) with a rack in the centre. Line a large rimmed baking sheet with parchment.

2. Halve the carrots lengthwise and cut the potatoes into wedges. Toss with half the garlic-infused oil, half the salt and the thyme and spread out in one layer.

3. Roast the vegetables for 10 minutes while you prepare the pork.

   10 min timer

4. Trim the silver skin from the pork. Rub with the rest of the oil, salt and pepper, then brush with the maple syrup mixed with the yellow mustard.

5. Add the pork to the centre of the tray and roast for about 20 minutes, until it reaches 63°C (145°F) in the thickest part and the vegetables are golden.

   20 min timer

6. Rest the pork for 5 minutes, then slice into medallions and serve with the roast carrots and potatoes.

Storing and reheating

Keeps 3 days.