I am gearing up this week to travel to Prato, Italy and Rotterdam, Holland to give two FODMAP talks. Beyond excited!
But, first, I thought I would share a quick and easy low FODMAP pork dish! This recipe is super easy. Mix Dijon mustard and pure maple syrup. Brush on the outside of a pork tenderloin. Chop walnuts (pecans would be good too!) and place on parchment paper. Roll pork over chopped nuts to adhere them. Sprinkle a little thyme, salt and pepper. Bake it up and slice.
Enjoy this flavorful pork with 1/2 a sweet potato and a kale salad for a tasty low FODMAP meal. For dessert, maybe a piece of dark chocolate and a clementine? I love the orange chocolate combo! If you want to get a big fancier, dip clementine sections in melted semi-sweet chocolate chips and refrigerate for a refreshing dessert!
- Serves: 6
- Pork tenderloin (~2 pounds)
- 1/4 cup pure maple syrup
- 2 tablespoon Dijon mustard
- 1/2 teaspoon thyme
- salt and pepper, to taste
- 3/4 cup chopped walnuts
- Preheat oven to 350 degrees F.
- In small bowl, mix maple syrup and mustard to blend.
- Brush mixture over pork.
- Place walnuts in large piece of parchment paper and roll pork over the nuts adhering them to tenderloin.
- Place parchment paper with pork on baking sheet (trim any of the extra parchment paper necessary to fit paper on baking sheet.)
- Sprinkle tenderloin w/ salt, pepper and thyme.
- Bake for about 55 minutes or until cooked through. Cook to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source.
- Let sit for about 3 minutes and then carefully slice to serve.