10 Ingredients
  • coarse salt
  • ground pepper
  • 4 garlic cloves, minced
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 2 pork tenderloins (about 2 pounds total), excess fat and silver skin removed
  • 1 pound brussels sprouts, trimmed and quartered (6 cups)
  • 1 1/2 pounds small parsnips (about 12), peeled and thinly sliced
  • 2 medium red onions, cut into 1/2-inch wedges
  • 1 tablespoon chopped fresh thyme leaves
  • 2 tablespoons fresh lemon juice
Nutrition
601
30% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

29% 19

Saturated

22% 4

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 3

Carbs

17% 51

Carbs (net)

- 36

Fiber

60% 15

Sugars

- 14

Sugars, added

- 0

Protein

120% 60

Cholesterol

55% 164

Sodium

8% 185

Calcium

17% 166

Magnesium

38% 161

Potassium

49% 2280

Iron

34% 6

Zinc

59% 6

Phosphorus

122% 851

Vitamin A

6% 55

Vitamin C

169% 152

Thiamin (B1)

238% 3

Riboflavin (B2)

84% 1

Niacin (B3)

119% 19

Vitamin B6

192% 2

Folate equivalent (total)

52% 208

Folate (food)

- 208

Folic acid

- 0

Vitamin B12

55% 1

Vitamin D

168% 25

Vitamin E

37% 6

Vitamin K

234% 281

Sugar alcohols

- 0

Water

- 497
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