This juicy bite of yumminess is a hit every time I serve it to my family. A pork tenderloin is rubbed with garlic infused olive oil and fresh herbs, pan seared, and then finished in the oven. The result is a juicy, mouth-watering main course that pairs well with a variety of sides. Below, I have it paired with Balsamic Roasted Vegetables.
Herbed Pork Tenderloin (low FODMAP)
Tender pork tenderloin is rubbed with low FODMAP herbs, pan seared and baked in the oven to achieve a juicy, savory main dish.
- 2 Tbsp garlic infused olive oil
- 3 Tbsp chopped fresh rosemary
- 3 Tbsp chopped fresh thyme
- 2 tsp Dijon mustard
- 1/4 tsp sea salt
- 1 ½ tsp fennel seeds lightly crushed
- 1 tsp freshly cracked black pepper
- 1 2 ½ – 3 lb boneless pork tenderloin
- A glug of avocado oil
- 1/4 cup dry white wine
- In a large bowl stir together the garlic oil and seasonings. Rub the mixture all over the pork, cover and refrigerate at least 2 hours or overnight.
- Heat the oven to 450* and place a large oven safe skillet in there to heat up for 10-20 minutes.
- Pour some avocado oil into the pan and swish it around to fully coat the bottom. Add the tenderloin, turn the heat down to 400* and roast for 15 minutes. Pull the pan out, flip over the tenderloin and cook for another 10 – 15 minutes, checking for doneness with a meat thermometer. Remove the meat to a platter and tent with foil.
- Turn the heat off of the skillet. Pour in the white wine and scrape up any bits of yumminess to deglaze the pan.
- To serve, thinly slice the pork. Drizzle the slices with the juices from the pan.
Calories: 1268kcal | Carbohydrates: 7g | Protein: 189g | Fat: 47g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Cholesterol: 590mg | Sodium: 823mg | Potassium: 3725mg | Fiber: 4g | Sugar: 0.4g | Vitamin A: 622IU | Vitamin C: 19mg | Calcium: 164mg | Iron: 12mg