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Pork Tenderloin with Steamed Parsnips & Carrots

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)


  1. Preheat the oven to 400ºF (205ºC).

  2. Mash together the basil, rosemary, salt and coconut oil into a paste.

  3. Rub the pork tenderloin with the herb paste until evenly coated.

  4. 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.

  5. 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.

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