An easy way to add flavour to pork tenderloin is to stuff it with thin slices of garlic. Here, it's stuffed with thin slices of ginger to make it low-fodmap friendly, but still full of flavour.
1largesweet potato (about 300 grams)(chopped into ¾-inch cubes)
1 ½pounds pork tenderloin
salt and pepper
2 tablespoonsextra-virgin olive oil
½inchfresh ginger(thinly sliced)
1tablespoon100% pure maple syrup
Sauteed Swiss Chard
1½poundsSwiss chard(stems removed and chopped)
3tablespoonsgarlic-infused olive oil
salt and pepper
Instructions
Heat the oven to 400°F.
Put sweet potatoes in a medium pot and cover with 2-inches of water. Bring to a boil and cook until soft, 12 - 15 minutes.
Cut slits all over the pork with a sharp knife and stuff each slit with a slice of ginger.
Put 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. When it's hot, add the pork and sprinkle with salt and pepper. Cook until nicely browned on the bottom, about 5 minutes, then turn the pork and transfer the skillet to the oven. Roast until the pork is cooked through with a hint of pink in the middle (145°F), about 15 minutes.
When the squash is tender, drain well and return to the pot. Mash in the pot with a potato masher. Add maple syrup and season with salt and pepper.
Put garlic-infused olive oil in a large skillet over medium-high heat. Add any chopped stems to the skillet and cook until they begin to soften, 3 - 4 minutes. Add the leaves, a handful at a time if necessary to fit them in, and sprinkle with salt and pepper. Cook until they are just wilted, 3 - 4 minutes. Taste and adjust seasoning.
When the pork is done, transfer it to a plate, cover with aluminum foil, and let it rest for 5 minutes. Slice and serve with sweet potato and sauteed chard.
Nutrition
Nutrition Facts
Pork Tenderloin with Mashed Sweet Potato and Sautéed Greens
Amount Per Serving
Calories 470Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 4g25%
Cholesterol 111mg37%
Sodium 493mg21%
Potassium 1577mg45%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 8g9%
Protein 39g78%
Vitamin A 21043IU421%
Vitamin C 53mg64%
Calcium 125mg13%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.