Lunch: Pork Tenderloin with Root Vegetables

A tasty pork recipe with root vegetables like rutabagas, parsnips, carrots and turnips.

This recipe includes fertility superfoods such as:

Cinnamon, Honey

Health and fertility benefits of Pork Tenderloin with Root Vegetables

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 pork tenderloin
1/4 cup soy sauce
2 tablespoons dry red wine
1 tablespoon honey
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon grated ginger
1/2 teaspoon cinnamon
2 tops green onions, chopped
5 parsnips
5 carrots
2 rutabagas
5 turnips, roots only
olive oil
Paula Deen House Seasoning

Instructions

Combine marinade ingredients in a measuring cup and whisk to combine. Pour over pork tenderloin in a plastic bag. Marinate overnight. Bake in 350 ° oven for 45 minutes or until meat is 145 °. Allow meat to rest about 10 minutes before cutting into two-inch serving pieces. Drizzle a small amount of marinade over each piece of meat.
Peel and cut root vegetables into large chunks. Arrange in a roasting pan and season with House Seasoning and Olive Oil. Roast in 350 ° oven until tender. Check after 25 minutes.

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