Herb-Roasted Pork Tenderloin with Maple Carrots (Low-FODMAP)

Ingredients

• 1.5 lb pork tenderloin
• 3 tbsp extra virgin olive oil
• 1 tbsp fresh rosemary
• 1 tbsp thyme
• 1 tbsp parsley
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp smoked paprika
• 0.25 tsp ground ginger
• 0.25 tsp dried rubbed sage
• 1 tbsp garlic-infused oil
• 2 cup baby carrots
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 0.5 tsp orange peel
• 1 tsp white wine vinegar

Instructions

1. 1Combine 2 tbsp extra virgin olive oil, Garlic-Infused Oil, rosemary, thyme, sage, paprika, ginger, salt, and pepper in a small bowl. Rub this mixture evenly over the pork tenderloin.
2. 2In a separate bowl, toss the baby carrots with 1 tbsp extra virgin olive oil, maple syrup, lemon juice, finely grated orange peel, white wine vinegar, and a pinch of salt and pepper.
3. 3Preheat your oven to 400°F (200°C). Place the seasoned pork tenderloin on a baking sheet and roast for 15 minutes. Then, add the seasoned carrots to the same baking sheet and continue roasting for another 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the carrots are tender-crisp.
4. 4Remove the pork from the oven, tent it loosely with foil, and let it rest for 5-10 minutes. Slice the rested pork, arrange it alongside the maple carrots, and garnish with fresh parsley before serving.