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

Name: Maple Mustard Pork with Roast Carrots and Parsnip (Low-FODMAP)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: North American
Ingredients: 700 g pork tenderloin; 8¼ medium carrots, halved lengthwise; 2¼ medium potatoes (Yukon Gold or red), wedges; 1¼ tbsp garlic-infused olive oil; 3 tsp pure maple syrup; 1 tbsp yellow mustard; 2 tsp dried thyme; ¾ tsp salt; ½ tsp black pepper

Lean pork tenderloin brushed with maple and mustard, roasted with carrots. Quick enough for a weeknight and gentle enough for a sensitive gut.

387calories

40 gprotein
36 gcarbs
9 gfat
6 gfibre

per serving

Prep: 10 min
Cook: 25 min
Serves: 4
Cost: $3.02/serving

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Servings

Fit to my macros

g protein per serving

Units

Method

Preheat the oven to 220°C (425°F) with a rack in the centre. Line a large rimmed baking sheet with parchment.
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.
Roast the vegetables for 10 minutes while you prepare the pork.
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.
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.
Rest the pork for 5 minutes, then slice into medallions and serve with the roast carrots and potatoes.