Name: Pork and Parsnip Roast
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 1 to 2 pound pork tenderloin; 1 large onion (diced); 2 cloves garlic (minced); 4 large parsnips (chopped); 4 cups low sodium beef broth; sea salt and freshly ground black pepper (to taste); 1 tablespoon minced rosemary; 2 teaspoons minced thyme; 1 large bay leaf; 1/4 cup coconut aminos; 1 teaspoon ground cumin

Pork and Parsnip Roast

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Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Servings people

Ingredients

1 1 to 2 pound pork tenderloin
1 large onion diced
2 cloves garlic minced
4 large parsnips chopped
4 cups low sodium beef broth
sea salt and freshly ground black pepper to taste
1 tablespoon minced rosemary
2 teaspoons minced thyme
1 large bay leaf
1/4 cup coconut aminos
1 teaspoon ground cumin

Instructions

Preheat oven to 375 degrees.
In a large roasting pan, place the first 4 ingredients (tenderloin through parsnips).
In a medium bowl, mix the remaining 7 ingredients (broth through cumin) and pour over the pork mixture.
Cover the pan and place in the oven. Bake for 40 to 60 minutes, until the internal temperature of the pork reaches 145 degrees and vegetables are tender.
Allow pork to cool then slice and serve with vegetables.

Notes

SERVING SUGGESTION: Steamed broccoli.

NUTRITION: 444 Calories; 7g Fat (13.3% calories from fat); 50g Protein; 50g Carbohydrate; 12g Dietary Fiber; 111mg Cholesterol; 168mg Sodium. Exchanges: 2 1/2 Grain (Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

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Pork and Parsnip Roast