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Low Fodmap Herb Crusted Pork Tenderloin

Low Fodmap Herb Crusted Pork Tenderloin

Fragrant and tasty, this hearty Low Fodmap pork dish is a perfect evening meal that is quick to make and great with many different side dishes. Try roasted potatoes or green beans.  The recipe also calls for Low Fodmap Vegetable Stock, you can find our recipe for Vegetable stock here

Low Fodmap Herb Crusted Pork Tenderloin

February 15, 2018
: 4
: 15 min
: 15 min
: 30 min
: Easy

Fragrant and tasty, this hearty Low Fodmap pork dish is a perfect evening meal that is quick to make and great with many different side dishes. Try roasted potatoes or green beans.

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Ingredients
  • 6 teaspoons grapeseed oil, divided
  • 500gm pork tenderloin, trimmed
  • 1 1/2 teaspoons chopped fresh thyme, plus leaves for garnish
  • 1 1/2 teaspoons chopped fresh sage
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon fine sea salt, divided
  • 1/2 teaspoon black pepper, divided
  • 200gm oyster mushrooms, chopped
  • 2 tablespoons unsalted butter
  • 60ml dry white wine
  • 1 cup low-fodmap vegetable paste
  • 1 tablespoon gluten free flour
  • 500gm red cabbage
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon mild mustard
Directions
  • Step 1 Preheat oven to 220°C. Rub 2 teaspoons of the oil all over pork. Combine thyme, sage, rosemary, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a small bowl, rub herb mixture into pork to coat.
  • Step 2 Heat 1 teaspoon of the oil in a large skillet over high. Sear pork until browned on all sides, about 2 minutes per side.
  • Step 3 Transfer to a baking sheet, roast until a meat thermometer inserted into thickest part registers 70°C, 10 to 12 minutes. Let rest on a cutting board 5 minutes before slicing.
  • Step 4 Meanwhile, add mushrooms and 1 tablespoon of the butter to skillet over medium-high heat. Cook, undisturbed, until browned on 1 side, 4 to 5 minutes. Stir, and cook, stirring often, until browned on all sides, 2 to 3 minutes. Add remaining 1 tablespoon butter, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper, sauté until fragrant, about 1 minute
  • Step 5 Stir in wine, cook until liquid evaporates. Whisk together broth and gluten free flour in a small bowl stir into mushrooms, and cook, stirring occasionally, until sauce has thickened, about 5 minutes. Transfer to a bowl
  • Step 6 Heat remaining 3 teaspoons oil in a large skillet over medium-high. Add cabbage cook, stirring often, until slightly wilted, 3 to 4 minutes.
  • Step 7 Whisk together vinegar, maple syrup, and mustard in a small bowl stir into cabbage.
  • Step 8 Top pork with mushroom sauce, and serve with cabbage.

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