Low FODMAP Herb-Roasted Pork Tenderloin

Total time50 min

Prep time15 min

Cook time30 min

4.9

(7)

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Ingredients

4 servings

1 pork tenderloin (about 1 lb)
2 tbsp extra-virgin olive oil, divided
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
½ tsp ground turmeric
½ tsp black pepper
¾ tsp kosher salt

For the pan sauce

½ cup chicken broth
1 tbsp fresh lemon juice
1 tsp honey
Ingredient note
A serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/4 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Pat the pork tenderloin dry with paper towels.
2
In a small bowl, combine the rosemary, thyme, garlic, turmeric, black pepper, salt, and 1 tablespoon of the olive oil into a paste. Rub the mixture evenly over all sides of the tenderloin.

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