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Pork Tenderloin with Steamed Parsnips and Carrots

Serving Size

4

Ingredients

  • 1 tsp Dried Basil
  • 1 tsp Dried Rosemary
  • 3/4 tsp Sea Salt
  • 1 tbsp Coconut Oil
  • 1 lb. Pork Tenderloin
  • 3 Parsnips (medium, sliced)
  • 2 Carrots (medium, sliced)

Directions

  • Preheat the oven to 400°F (205°C).
  • Mix the basil, rosemary, sea salt, and coconut oil into a small bowl into a paste.
  • Rub the pork tenderloin with the herb paste until it is evenly coated.
  • Wrap the tenderloin in parchment paper, then foil, and place it on a baking sheet. Bake for about 30 minutes until a meat thermometer reads 145°F (65°C). Let it sit covered in the foil for 10 minutes before slicing.
  • While the pork is baking, fill a pot with water and bring it to a boil. Place the sliced carrots and parsnips in a steaming basket and steam for 10 to 15 minutes or until they are fork-tender.
  • Slice the pork tenderloin and serve it alongside the steamed parsnips and carrots. Enjoy!

Notes

Leftovers:-Refrigerate for up to 3 days. More Flavor:-Roast the parsnips and carrots instead with fresh herbs No Coconut Oil:-Use butter or ghee instead Gestational Diabetes Carb Count:~ 7.5 g of total carbs per serving More carbs: Eat more veggies or enjoy a dessert with fruit, yogurt, or ice cream.

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