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

This Herb-Crusted Pork Tenderloin dinner is comfort food done the gut-friendly way. A lean pork tenderloin is rubbed with fresh rosemary, thyme, and garlic-infused olive oil (no actual garlic cloves needed, so it stays low-FODMAP friendly) before roasting to juicy perfection. The herb crust forms a fragrant, savory layer that makes this simple protein feel special enough for a weeknight or a weekend dinner party. Alongside the pork, creamy mashed potatoes get their richness from lactose-free milk and butter, keeping all the comfort without the digestive discomfort that regular dairy can cause for sensitive stomachs. Roasted green beans tossed in garlic-infused oil round out the plate with a pop of color and texture, picking up that classic garlic flavor without the high-FODMAP fructans found in actual garlic cloves. This recipe is a great example of how a Low-FODMAP lifestyle doesn't mean sacrificing flavor or the classic comfort-food meals you love. It's naturally gluten-free, easy to prep ahead, and perfect for anyone managing IBS or other functional gut disorders who still wants a hearty, satisfying Sunday-style dinner any night of the week.

Ingredients

• 1.5 lbpork tenderloin, trimmed of silver skin
• 2 tbspfresh rosemary, finely chopped
• 1 tbspfresh thyme, finely chopped, leaves only
• 4 tbspGarlic-infused olive oil, divided; safe for low-FODMAP
• 1.5 tspsalt, divided
• 1 tspblack pepper, freshly ground, divided
• 2 lbYukon gold potatoes, peeled and cubed
• 0.5 cupLactose-free milk, warmed
• 4 tbsplactose-free butter, softened
• 1 lbgreen beans, trimmed
• 1 tbspfresh chives, finely chopped, optional garnish

Method

1. Preheat the oven to 425°F (220°C). Pat the pork tenderloin dry with paper towels and place it on a cutting board.
2. In a small bowl, mix the chopped rosemary, thyme, 2 tablespoons of garlic-infused oil, 1 teaspoon salt, and 1/2 teaspoon black pepper into a paste.
3. Rub the herb paste all over the pork tenderloin, coating it evenly.
4. Heat an oven-safe skillet over medium-high heat and sear the pork tenderloin on all sides until golden brown, about 2 minutes per side. 8:00
5. Transfer the skillet to the preheated oven and roast the pork until a meat thermometer reads 145°F (63°C) in the thickest part, about 18-20 minutes. 19:00
6. While the pork roasts, place the cubed potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15 minutes. 15:00
7. Meanwhile, toss the green beans on a baking sheet with 2 tablespoons of garlic-infused oil, remaining salt, and remaining pepper.
8. Roast the green beans in the oven alongside the pork during its last 15 minutes of cooking, until tender and lightly browned. 15:00
9. Drain the cooked potatoes in a colander, then return them to the pot. Add the warmed lactose-free milk and softened lactose-free butter.
10. Mash the potatoes until smooth and creamy, seasoning with additional salt and pepper to taste.
11. Remove the pork from the oven and let it rest on the cutting board for 5-10 minutes before slicing into medallions. 8:00
12. Plate the sliced pork with a scoop of mashed potatoes and a side of roasted green beans. Garnish with fresh chives if desired and serve warm.