Recipe: Sous Vide Pork Tenderloin with Roasted Carrots and Low-FODMAP Potato MashDescription: Tender sous vide pork tenderloin infused with thyme and ginger, paired with roasted carrots and a creamy low-FODMAP potato mash.Serves: 4 people Total Time: 110Difficulty: Easy to follow Ingredients needed: 500 g pork tenderloin, 1 tablespoon thyme leaves, 1 tablespoon ginger, 1 teaspoon salt, 0.5 teaspoon black pepper, 4 piece carrots, 3 tablespoon olive oil, 600 g potatoes, 2 tablespoon butter, 100 ml almond milkInstructions: Season the pork tenderloin with grated ginger, thyme leaves, salt, and black pepper. Place the seasoned pork in a vacuum-seal bag and seal it. Preheat the sous vide water bath to 63°C (145°F) and cook the pork for 1 hour. While the pork is cooking, preheat the oven to 200°C (400°F). Toss the carrot pieces with olive oil, salt, and black pepper. Spread the carrots on a baking sheet and roast for 25-30 minutes until tender and caramelized. Boil the potato pieces in a pot with water and salt until tender, about 15 minutes. Drain the potatoes and mash with butter and almond milk until creamy. Season with salt and black pepper. Once the pork is done, remove it from the bag and pat dry with paper towels. Heat a skillet over high heat with olive oil and sear the pork on all sides until golden brown. Let the pork rest for a few minutes before slicing. Serve the pork with the roasted carrots and potato mash.Perfect for: Meal planning, weekly preparation, home cooking Tags: sous vide, gluten-free, low-FODMAPThis Sous Vide Pork Tenderloin with Roasted Carrots and Low-FODMAP Potato Mash recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 110 minutes. Great for weekly meal prep and family dinners.