Herb-Crusted Pork Tenderloin with Mashed Potatoes and Roasted Green Beans

This comfort-food classic gets a gut-friendly makeover that doesn't skimp on flavor. A juicy pork tenderloin is rubbed with fresh rosemary, thyme, and garlic-infused oil, then roasted until golden and tender. Instead of raw garlic and onion, we lean on garlic-infused olive oil to deliver that savory, aromatic depth without the high-FODMAP fructans that can trigger digestive discomfort. Alongside the pork, you'll find pillowy mashed potatoes made rich and creamy with lactose-free milk and butter, plus a generous handful of fresh chives for color and mild oniony flavor without the FODMAP load. Roasted green beans tossed in garlic-infused oil round out the plate with a satisfying crunch and bright, herby finish. This meal is perfect for anyone following the elimination phase of the Low-FODMAP Diet who still craves a hearty, familiar dinner. It's a protein-packed, nutritionally balanced plate that proves gut-friendly eating doesn't mean giving up the foods you love.</long_description> <parameter name="meta_description">Gut-friendly comfort food: herb-crusted pork tenderloin, creamy lactose-free mashed potatoes, and garlic-oil roasted green beans. Low-FODMAP dinner.

Ingredients

• 1.5 lbpork tenderloin, trimmed of silver skin
• 4 tbspGarlic-infused olive oil, divided
• 1.5 tbspfresh rosemary, finely chopped
• 1.5 tbspfresh thyme, finely chopped
• 1.5 tspsalt, divided
• 1 tspblack pepper, divided
• 2 lbYukon gold potatoes, peeled and cubed
• 0.5 cupLactose-free milk, warmed
• 4 tbsplactose-free butter, softened
• 2 tbspfresh chives, finely chopped
• 1 lbgreen beans, trimmed

Method

1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment.
2. In a small bowl, combine 2 tablespoons garlic-infused oil, rosemary, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper to make the herb paste.
3. Pat the pork tenderloin dry and rub the herb paste evenly over the entire surface.
4. Place the pork on the prepared baking sheet and roast until the internal temperature reaches 145°F (63°C), about 20-25 minutes. 22:30
5. Meanwhile, place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15-18 minutes. 18:00
6. While the pork and potatoes cook, toss the green beans in a mixing bowl with the remaining 2 tablespoons garlic-infused oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
7. Spread the green beans on a separate section of the baking sheet or a second sheet and roast alongside the pork for the last 15 minutes of cooking, until tender and lightly browned. 15:00
8. Drain the potatoes and return them to the pot. Add warmed lactose-free milk and softened lactose-free butter.
9. Mash the potatoes until smooth and creamy, then stir in chives and season with remaining salt and pepper to taste.
10. Remove the pork from the oven and let it rest for 5-10 minutes before slicing into medallions. 5:00
11. Plate the sliced pork with a scoop of mashed potatoes and a serving of roasted green beans. Serve warm.