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.