FREE SHIPPING on all U.S. Orders $49+

Marinated Pork Tenderloin Traybake

Print

By

I love a simple dinner, but I still need it to be healthy and filling, even if it is quick! This pork dish is low in fat as it uses the loin, and is packed full of vegetables. Around this time of year I love to use seasonal ingredients, so this dish features some of the root vegetables that are around this time of year. In this dish I use parsnips, carrots and potatoes, as well as the humble Bramley cooking apple. The best bit? It’s all cooked in one tin, so less washing up!

Further Food Commentary:

Holly's Marinated Pork Tenderloin Traybake is the quick and filling dinner you have been waiting for! Pork tenderloin has been categorized as a lean meat option offering lower fat alternatives to other cuts. It also provides a healthy dose of phosphorus and selenium. Phosphorus helps control enzyme activity and contributes to strong bone tissue while selenium regulates your metabolism by controlling the activity of thyroid hormones. Parsnips and potatoes are loaded with potassium which provide relief from stroke, blood pressure, anxiety and stress as well as increase muscle strength and metabolism. Carrots provide beta carotene which is precursor to Vitamin A and known for eye health and is a source for antioxidants which boosts the immune system. This dish provides more than one-third of fiber needed keeping you full all day long.

By Ale Zozos

Marinated Pork Tenderloin Traybake

Stars ( Reviews)

  • Prep Time:15 minutes
  • Cook Time:30 - 40 minutes
  • Servings: 2

Ingredients

1 pork tenderloin fillet (enough to feed two people)
2 parsnips (peeled and quartered)
2 carrots (peeled and quartered)
handful of potatoes (cut into bitesize pieces, with the skin on)
1 large bramely apple (peeled and cut into cubes-leave out if following FODMAP diet)
1 large red onion (cut into wedges- again, leave out if following FODMAP diet)
1 tablespoon dijon mustard
1 teaspoon each of dried rosemary, sage and thyme
salt and pepper
1 tablespoon oil

optional: Your choice of greens to serve

Instructions

  1. Preheat the oven to 190 degrees F.
  2. Place all the vegetables into a tray, drizzle with the oil, salt, pepper, and half the herbs. Place in the oven and cook for 10 minutes.
  3. Take the pork tenderloin fillet and spread over the dijon mustard, then roll in the herbs and salt and pepper until coated.
  4. Take the tray of veg out the oven, mix, then place the pork tenderloin on top of the vegetables. Cook for 30 – 40 minutes until the pork is cooked through, although I like to leave mine slightly pink in the middle so it doesn’t dry out.
  5. Take the pork out and leave to rest on a board for 10 minutes before slicing, serving on top of the roasted vegetables.
Preheat the oven to 190 degrees F. Place all the vegetables into a tray, drizzle with the oil, salt, pepper, and half the herbs. Place in the oven and cook for 10 minutes. Take the pork tenderloin fillet and spread over the dijon mustard, then roll in the herbs and salt and pepper until coated. Take the tray of veg out the oven, mix, then place the pork tenderloin on top of the vegetables. Cook for 30 – 40 minutes until the pork is cooked through, although I like to leave mine slightly pink in the middle so it doesn’t dry out. Take the pork out and leave to rest on a board for 10 minutes before slicing, serving on top of the roasted vegetables.

Nutrition Information

Per Serving:  Calories: 278; Total Fat: 10g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 3g; Cholesterol: 9mg; Sodium: 247mg; Potassium: 878mg; Carbohydrate: 43g; Fiber: 10g; Sugar: 12g; Protein: 6g

Nutrition Bonus: Vit A: 205%; Vit C: 55%; Calcium: 11%; Iron: 13%

Print
Coffee Lover's Collagen
Holly Chandler Contributor
www.glutenfreeholly.co.uk
email
holbow@hotmail.com

Leave a comment

Your email address will not be published.

You Might Also Like

The BEST Roasted Carrots

By Dana Monsees

As far as vegetables go, roasting them is THE BEST. And these are THE BEST roasted carrots. ever. When I work with clients as a health coach, they’re always looking for new delicious ways to get more vegetables in their life – whether they actual...

Sun-dried Tomato and Olive Crusted Cod

By Megan Wolf MS, RD

This cod recipe is healthy and flavorful, bursting with healthy fats and lots of strong flavors. Because cod is a mild yet meaty white fish, it takes on the flavors of ingredients in the dish. In this recipe, olives, sun-dried tomatoes, garlic and wh...

No-Cook Vegan Creamy Tomato and Basil Soup

By Christine Roseberry

This month my husband has put himself up to the challenge of a 30 day plant-based diet. At least half of that he is trying to eat raw foods. I have to say I am really impressed with his efforts, he has been doing really well. Mind you, this is coming...

Mini Turkey Burgers with Homemade Ketchup

By Eva Knez

What's awesome about a burger is all you need is a well made, tasty burger patty and then you can dress them up however you like! What's not awesome, is that usually burgers are served with buns made with white flour and high fructose corn syrup lade...

Mushroom and Kale Quinoa

By Samantha Scarpa

This mushroom and kale quinoa salad can be eaten hot or cold on the go. Quick, easy and delicious – my kind of recipe!...

A Better For You Brew
Further Food Unflavored Collagen Peptides

100% Satisfaction Guarantee

30-day money back guarantee. No questions asked.

Send this to friend