Lunch & Dinner
Pork Tenderloin with roasted carrots, parsnips, and sautéed Swiss chard
Suitable for:
Autoimmune Protocol
Gluten Free
Insulin Resistance Diet
Prep Time 10 minutes
Cook Time 30 minutes
Ingredients
- 1 lb Pork tenderloin
- 2 tbsp Olive oil
- 1 tsp Dried rosemary
- 1 tsp Dried thyme
- Himalayan Salt
- 2 cups Carrots, peeled and chopped
- 2 cups Parsnips, peeled and chopped
- 1 bunch Swiss chard, washed and chopped
- 2 cloves Garlic, minced
- Fresh lemon juice
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix together dried rosemary, dried thyme, salt, and pepper. Rub the pork tenderloin with the spice mixture, ensuring it's evenly coated.
- In an oven-safe skillet, heat AIP-compliant cooking fat over medium-high heat. Add the pork tenderloin to the skillet and sear it for about 2-3 minutes per side, or until it's browned.
- Transfer the skillet with the pork to the preheated oven. Roast the pork tenderloin in the oven for approximately 20-25 minutes or until the internal temperature reaches 145°F (63°C). Cooking times may vary depending on the thickness of the tenderloin.
- Remove the pork from the oven, tent it with foil, and let it rest for about 5-10 minutes before slicing.
- While the pork is roasting, spread the chopped carrots and parsnips on a baking sheet lined with parchment paper. Drizzle olive oil over the vegetables. Season with salt to taste.
- Roast the carrots and parsnips in the same oven alongside the pork for about 20-25 minutes or until they are tender and slightly caramelized.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add the chopped Swiss chard to the skillet and sauté for about 2-3 minutes until it wilts and becomes tender.
- Season the Swiss chard with salt. Serve
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