Makes 2 Servings
Macros: 253 Cal, Fat 6g, Carbs 24g, Fibre 5g, Protein 26g
1/2 tsp Dried Basil
1/2 tsp Dried Rosemary
1/3 tsp Sea Salt
1 1/2 tsps Coconut Oil
227 grams Pork Tenderloin
1 1/2 Parsnip (medium, sliced)
1 Carrot (medium, sliced)
Preheat the oven to 400ºF (205ºC).
Mash together the basil, rosemary, salt and coconut oil into a paste.
Rub the pork tenderloin with the herb paste until evenly coated.
Wrap in foil and place on a baking sheet. Bake for about 30 minutes, or until a meat thermometer reads 145ºF (65ºC). Let it sit covered in the foil for 10 minutes before slicing.
Meanwhile, fill a pot with water and bring it to a boil. Place the carrots and parsnips in a steaming basket and steam for 10 to 15 minutes or until fork-tender. Slice the pork and enjoy with the carrots and parsnips.
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavour: Roast the parsnips and carrots instead.
No Coconut Oil: Use butter or ghee instead.