Easy,  Low Fodmap,  Pork

Maple Roast Pork Tenderloin and Veggies! (low fodmap)

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Bok choy, yellow squash and bacon make for fun variety in this one, and it comes together pretty quickly!

I love red bell pepper. Love. I’m convinced it has magical powers. I noticed quickly, however, that on low FODMAP diets it’s everywhere… in everything. I don’t want to grow tired of them, so they are not included here. If you need that color pop on your plate, that’s what you would add, in 1″ strips or pieces. Same entire deal goes for carrots.

It doesn’t take a pretty picture, but the end result is pork that melts in your mouth. The maple is not overbearing; everything gets seasoned wonderfully. The veggies are 3 different textures, hearty potatoes fill you up, the bok choy has just the right chew to it and boasts the best of cabbage flavors, and you get delightful mushy bursts of sweetness from the yellow squash. (I might be the first person ever to put the words ‘delightful’ and ‘mushy’ next to each other.) And there’s bacon. <insert slightly snarky hand gestures of “what more do you need?”>

This is a complete and reasonably healthy meal in itself. That did not stop me from making extra infused oil last night, sauteing the unused bok choy leaves, and tossing it all into some gluten-free spaghetti. #fatkidsforever

Maple Dijon Roast Pork Tenderloin and Veggies

Pork covered with bacon and roasted with delicious veggies in a maple dijon glaze!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: bacon, bok choy, easy, Low FODMAP, pork tenderloin, yellow squash
Author: Kenny MacKenzie

Ingredients

  • 1 pork tenderloin package (2 large pieces)
  • 4 slices of bacon
  • 4 TBSP maple syrup
  • 2 TBSP extra virgin olive oil
  • 2 garlic cloves, peeled & chopped
  • 2 tsp dijon mustard
  • 1 tsp fresh thyme leaves
  • 1 tsp dried marjoram
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 medium yellow squash chopped into 1" chunks
  • 4 large bok choy stems* chopped into 1 1/2" chunks
  • 2 large russet potatoes cut into 1" chunks

Instructions

  • Preheat oven to 425 F.
  • Line a large baking sheet with foil and lightly spray with cooking oil.
  • In a small pan, heat the olive oil over medium heat.
  • When rippling, lower the heat and add garlic. Saute until soft and fragrant and just barely browning, about 3-4 minutes.
  • Remove from heat. Remove garlic with a small strainer or slotted spoon, preserving the oil.
  • In a small bowl, mix the maple syrup, mustard, thyme, marjoram, salt and pepper until combined.
  • Mix in the infused olive oil. Set aside.
  • Place bacon on a sturdy paper plate lined with paper towels and cover with more paper towels. Microwave until cooked, 3-4 minutes.
  • Place all the veggies in a large bowl. Pour in most of the glaze (saving some for the tenderloin) and stir to cover veggies.
  • Put tenderloins on the prepared baking sheet. Tear bacon in half and place on top of the pork.
  • Place veggies around the pork. Pour or brush remaining glaze on the bacon.
  • Roast for 20-25 minutes or until pork reads 145 F with a meat thermometer.
  • Let the pork rest for a few minutes before serving. Enjoy!

Notes

  • – save bok choy leaves for another dish, or add them to the rest of the veggies the last 10 minutes of cooking time.

Music to cook by: Blue Note “The Lost Grooves”

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