Herbed Pork Tenderloin with Steamed Baby Carrots
Lean pork tenderloin roasted with rosemary, sage, and garlic, paired with sweet steamed baby carrots.
Pork tenderloin is as lean as skinless chicken breast and naturally low in sodium. Carrots provide beta-carotene and dietary fiber with low-to-moderate potassium.
Ingredients
Check items as you prep your kitchen:
Cooking Instructions
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Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
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In a small cup, mix olive oil, minced garlic, rosemary, sage, and black pepper into a paste. Rub all over the pork tenderloin.
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Place tenderloin in a roasting pan and roast for 20 to 25 minutes until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).
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Remove from oven, tent loosely with foil, and let rest for 5 minutes before slicing into medallions.
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While pork rests, steam baby carrots in a steamer basket over boiling water for 7 to 8 minutes until tender.
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Serve 3 to 4 medallions per person alongside steamed carrots.
Kidney Nutrition & Mineral Prep Tips
Dietitian Tip: Allowing roasted pork to rest before slicing redistributes meat juices inside, keeping it tender without needing salty gravies or glazes.
Stage Adaptation: Safe for Stages 1 through 3a. In Stage 3b and 4, reduce meat portion to 3 oz to comply with renal protein limits.