Roasted Pork Tenderloin with Carrot and Parsnip Puree

This pork tenderloin is incredibly tender and juicy, and the carrot and parsnip puree is the perfect accompaniment. The honey adds a touch of sweetness to the puree, and the milk helps make it creamy and smooth.

This recipe was inspired by a dish I had at a restaurant in Paris. The pork was so tender and flavorful, and the carrot and parsnip puree was so creamy and smooth. I knew I had to recreate it at home, so I experimented with different ingredients and techniques until I came up with this recipe. I'm so glad I did, because it's one of my favorite meals to make now.

Prep time: 15 | Cook time: 45 | Serves: 4

Ingredients

• 1 pound pork tenderloin
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound carrots, peeled and chopped
• 1 pound parsnips, peeled and chopped
• 1 tablespoon butter
• 1/2 cup low fodmap chicken broth
• 1/4 cup milk
• 1 teaspoon honey

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Pat the pork tenderloin dry with paper towels and place it in a roasting pan.
3. Rub the pork tenderloin with the olive oil, salt, and pepper.
4. Roast the pork tenderloin for 30-35 minutes, or until it reaches an internal temperature of 145 degrees F.
5. Meanwhile, place the carrots and parsnips in a large pot of boiling water. Cook until they are tender, about 10-12 minutes.
6. Drain the carrots and parsnips and return them to the pot.
7. Add the butter, broth, milk, and honey to the pot and bring to a simmer.
8. Use an immersion blender to puree the mixture until smooth.
9. Serve the pork tenderloin with the carrot and parsnip puree.

Why It Works

• The pork tenderloin is roasted at a high temperature, which helps to create a crispy outer layer and a juicy interior.
• The carrots and parsnips are cooked in a mixture of chicken broth and milk, which helps to infuse them with flavor and make them tender.
• The honey adds a touch of sweetness to the puree, and the milk helps make it creamy and smooth.