Low Fiber Rosemary-Garlic Pork Tenderloin
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Learn more →Ingredients
4 servings
- 1 pork tenderloin (about 1 ¼ lb)
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
Ingredient noteLow residue diets limit seeds and coarse spices. Only a trace of ground ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 1 tsp salt
For serving
- 1 tbsp fresh parsley, chopped (optional)
Ingredient noteLow residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 3/4 teaspoon per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
Instructions
- 1
In a small bowl, combine 2 tbsp of the olive oil, the garlic, rosemary, thyme, apple cider vinegar, turmeric, ginger, and salt. Stir until a loose paste forms.
- 2
Pat the pork tenderloin dry with paper towels, then rub the herb paste all over the surface. Let the tenderloin rest at room temperature for 30 minutes to allow the marinade to penetrate.
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