Low Histamine Ginger-Turmeric Pork Tenderloin with Butternut Squash
Pork tenderloin is one of those cuts that looks impressive on the plate but comes together with very little fuss, and this version delivers serious flavor without relying on any of the usual high-histamine culprits. A fragrant paste of fresh ginger, turmeric, thyme, and oregano gets rubbed all over the meat before everything hits a hot oven, so the spices bloom beautifully into a golden, aromatic crust. Meanwhile, cubes of butternut squash roast on the same pan, picking up their own turmeric-and-thyme coating and just a splash of apple cider vinegar for brightness. Everything cooks together at 425°F, which means you get caramelized edges on the squash and a perfectly juicy tenderloin — all in under an hour and all on one sheet pan. Keeping histamine levels in check often means steering clear of fermented sauces, aged cheeses, and cured meats, so a fresh-from-the-butcher tenderloin seasoned with whole spices and herbs is genuinely ideal here. A quick five-minute rest before slicing keeps every medallion tender and moist, and a scatter of fresh parsley at the end adds a clean, herby finish. This one serves four and is the kind of weeknight dinner that feels like you actually tried.
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Learn more →Ingredients
4 servings
For the pork
- 1 pork tenderloin (about 1 ¼ lb), silver skin removed
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy pork as fresh as possible, ideally flash-frozen, and cook it promptly.
- 1 tbsp fresh ginger, peeled and finely grated
Ingredient noteSmall amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 1 ½ tsp ground turmeric
- 1 tsp dried thyme
- ½ tsp dried oregano
- ¾ tsp fine sea salt
- 2 tbsp olive oil, divided
For the squash
- 1 medium butternut squash (about 2 lb), peeled, seeded, and cut into ¾-inch cubes
- ½ tsp ground turmeric
- ½ tsp dried thyme
- ½ tsp fine sea salt
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil.
- 2
In a small bowl, combine the grated ginger, 1 1/2 tsp turmeric, 1 tsp dried thyme, oregano, 3/4 tsp salt, and 1 tbsp of the olive oil into a paste. Rub the paste evenly over all sides of the pork tenderloin.
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