Pork Tenderloin with Roasted Radishes

Herb-roasted pork tenderloin medallion roast paired with caramelized red radishes and wilted baby spinach.

• Prep: 10 min
• Cook: 25 min
• Total: 35 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $2.40/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-FODMAP
• Low-Sugar
• Low-Carb
• Low-Fat
• Low-Saturated-Fat
• Low-Calorie

Tags

• roast
• healthy
• comfort food
• budget-friendly
• fresh

Ingredients

• 1.5 pound pork tenderloin (trimmed of silverskin)
• 1 pound radishes (trimmed and halved)
• 2 tablespoon garlic-infused olive oil
• 1 teaspoon dried rosemary (crushed)
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 6 cup fresh baby spinach

Instructions

1. Preheat your oven to 425 degrees Fahrenheit.
2. Toss the halved radishes with 1 tablespoon of garlic-infused olive oil, 1/4 teaspoon of the salt, and half the crushed rosemary on a rimmed baking sheet.
3. Rub the pork tenderloin with 1/2 tablespoon of garlic-infused olive oil, remaining rosemary, 1/4 teaspoon salt, and black pepper. Place the tenderloin in the center of the baking sheet surrounded by the radishes.
4. Roast for 20 to 22 minutes until the pork reaches an internal temperature of 145 degrees Fahrenheit and the radishes are golden and fork-tender. Transfer the pork to a cutting board to rest for 5 minutes before slicing into medallions.
5. While the meat rests, heat the remaining 1/2 tablespoon garlic-infused olive oil in a skillet over medium heat. Add the baby spinach and remaining 1/4 teaspoon salt, tossing for 2 minutes until just wilted.
6. Plate the sliced pork tenderloin alongside the roasted radishes and wilted spinach.

Notes

Roasted radishes mellow in flavor and mimic roasted baby potatoes while keeping carbohydrates and FODMAPs exceptionally low.

Nutrition (per serving)

• Calories: 231
• Protein: 29.9 g
• Carbohydrates: 5.2 g
• Fat: 10 g
• Fiber: 2.3 g
• Sodium: 503 mg
• Saturated Fat: 2.6 g
• Sugar: 2.1 g
• Cholesterol: 90 mg