Herbed Pork Roast with Sweet Potato Mash

Makes 2 Servings

Macros: 400 cal, fat 12g, carbs 21g, fibre 3g, protein 49g


3/4 tsp Rosemary (fresh or dried)

3/4 tsp Thyme (fresh or dried)

2 Garlic (cloves, minced)

1/2 tsp Sea Salt

1/4 tsp Black Pepper

454g Pork Tenderloin

1 Tbsp Extra Virgin Olive Oil

1 1/2 Sweet Potato (medium, peeled)

1/4 cup Unsweetened Almond Milk (optional)

Sea Salt & Black Pepper (to taste)


Preheat oven to 400ºF (204ºC).

Mash together rosemary, thyme, garlic, sea salt and black pepper into a paste.

Cut slits into the pork tenderloin and stuff with the garlic herb paste. Rub pork tenderloin with the remaining paste and olive oil until evenly coated.

Place in a baking pan and bake for 45 minutes, or until a meat thermometer reads 145ºF (63ºC). Cover with tinfoil and let sit for 10 minutes before slicing.

Meanwhile, chop sweet potato into 1/2 inch slices. Fill a pot with water and bring to a boil. Place sweet potato in a steaming basket and steam for 7 to 10 minutes. Transfer into a bowl and mash with a fork. Add almond milk for a creamier consistency (optional) and season with salt and pepper to taste.

Slice pork into servings and enjoy with sweet potato mash.

No Rosemary or Thyme: Replace with any fresh or dried herbs on hand. You can also use

just rosemary or just thyme, or a mixture of multiple herbs.

Add Greens: Serve with a side of salad or steamed veggies.

No Sweet Potato: Use regular potatoes or serve with rice or quinoa.

AIP-friendly: Omit the black pepper.







11 views0 comments

Recent Posts

See All