Jam & Ginger Marinated Slow Cooker Pork

I am a big fan of Sarabeth’s spreadable fruit.  This week, I decided to marinate and slow cook a pork tenderloin with some of Sarabeth’s Raspberry Key Lime spreadable fruit mixed with a few other delightful low FODMAP ingredients.

Sarabeth's Jam

Including  my most favorite garlic infused oil, Boyajian garlic oil. Ammaaazing!Garlic oil

Plus a little ginger, soy sauce, crushed red pepper flakes, a dash of rice wine vinegar….and a little green scallions too!  I cooked the pork, drizzled with my marinade, in the slow cooker so it was super tender and delicious.  You can slice the pork or shred it –either way, it’s all good.

Pork tenderlion with SarabethsIf you have some leftover, just let it soak in more of the sweet and savory sauce.  This recipe makes a delicious leftover!leftover porkI love creating a recipe in my mind…and have it come out this tasty! 🙂 Yay!

Jam and Ginger Marinated Slow Cooker Pork

Jam and Ginger Marinated Slow Cooker Pork

Ingredients

  • 1-1.5 pound pork tenderloin or boneless, skinless chicken breast
  • 2/3 cup Sarabeth's Raspberry Key Lime Spreadable fruit or other favorite low FODMAP jam such as strawberry
  • 1 tablespoon rice wine vinegar
  • 1/4 cup reduced sodium soy sauce
  • 1 teaspoon ginger (dried) or 1 tablespoon fresh grated
  • 2 tablespoons garlic infused oil
  • 1/4 teaspoon crushed red pepper (optional)
  • 1 scallion, green part only, sliced

Instructions

  1. Add pork or chicken to slow cooker placed on low heat.
  2. Mix the remaining ingredients (except scallion) in small mixing bowl and drizzle over meat in slow cooker. Turn meat around to cover with sauce.
  3. Cook on low heat for 4-6 hours until meat cooked through and tender.
  4. Slice meat or loosely shred.
  5. Garnish with a spoonful of sauce from slow cooker and a few sliced scallion greens.
https://blog.katescarlata.com/2014/11/08/jam-ginger-marinated-slow-cooker-pork/

Oh….and as promised I have a great book give-a-way!! Have you seen this new FODMAP book yet? Bolen bookThe Everything Guide to the Low-FODMAP Diet was written by Dr. Barbara Bolen and Kathleen Bradley.  Dr. Bolen is an IBS expert for About.com and we are twitter friends. 🙂 Kathleen is a FODMAPer! Their book includes a great introduction and overview of the low FODMAP diet.  I was SO happy to see some well needed information on small intestinal bacterial overgrowth (SIB0)–a condition that impacts so many of my clients– included in the book as well.  SIBO symptoms mimic those found in IBS–bloating and gas seem to be the two most significant. There are 150 low FODMAP and gluten free recipes in the book! Can’t wait to try the coconut shrimp recipe (YUM!), Grilled Chicken Parmigiana and for my sweet tooth…the Cranberry Walnut Balls.

Want to win The Everything Guide to the Low-FODMAP Diet? Then…please leave a comment about your favorite holiday low FODMAP recipes–and if you have a link to the recipe–provide that too. I want to create a holiday post in December with many of your great ideas! Any and all ideas welcomed!

And lastly, I have been asked by a Nutrition Masters student at Tuft’s University to post a notice about a study that she is doing.  If you fit the criteria for this study and are willing to help Joan Marie out–she would be most grateful.  Here is Joan Marie’s request:

I’m seeking individuals who have successfully been able to adhere to a low FODMAP diet for at least four months. I’m a Masters student (studying Food Policy and Applied Nutrition) and am conducting an informal Positive Deviance study seeking to identify individuals who have been successful with sustaining a low FODMAP diet and, specifically, HOW they are doing it. With enough respondents, the study will be able to identify the practices that lead to successful low FODMAP adherence, which will be useful to others who are new to the diet and/or struggle with adherence. Because this study is informal, it requires minimal  personal information and time to respond. For those who give permission, I may want to contact them for follow-up questions.

Participants may respond anonymously; no names or contact information is required unless they would be open to a few follow-up questions. People can respond directly to me  at Joan.Misek@tufts.edu.

I need individuals who meet the following few criteria:

  • Successfully followed a low FODMAP diet for at least four months
  • Are adults (>17 yrs)
  • Live very busy lives
  • Are, preferably, a parent, but not required

If that’s you, please share the following:

  • Age
  • Partnered or single (optional)
  • Number of children, if any (optional)
  • Perceived level of “busyness in life” on a scale of 1 to 10, 1 being lots of free time and 10 being no free time
  • Approximate number of hours per week spent commuting/traveling

And, most importantly:

  • Things you do that help you follow a low FODMAP diet
  • Description of HOW you do them

If you would be open to a few follow-up questions, please mention that it your email response and provide the best email contact for Joan Marie to contact you!

Thanks Everyone!

 

15 replies on “Jam & Ginger Marinated Slow Cooker Pork

  • Laury Hunt

    Kate, I used to be able to get the Sarabeth’s Jam (strawberry rhubarb’s my favorite) at Roche Bros but they don’t seem to carry it anymore. Any other source local or do I have to go through Amazon?
    Laury

  • Mary

    This is a recipe from my childhood. I make these every Thanksgiving….I believe it is FODMAPs friendly.

    Orange Sweet Potatoes
    8 fresh oranges
    8 medium sweet potatoes
    3 tablespoons butter
    1/2 cup brown sugar
    2 tablespoons maple syrup
    mini marshmallows for decorating
    4 oz. Pecans, chopped
    5 strips bacon, cooked crisp and crumbled

    Cut the top third from each orange, scooping out pulp, reserving 2 tablespoons juice. Cut up, boil, and mash the sweet potatoes. Add butter,
    brown sugar, orange juice, and maple syrup. Stir in the bacon and about half pecans.

    Fill the orange shells with the mixture, and top with mini marshmallows and remaining pecans. Place in 350 degree oven until hot (about 20 minutes). 8 servings.

  • Donna

    Haven’t tried this yet but found this entire thanksgiving menu on pinterest on this website lowfodmapibsdiet.com. Excited to try this pecan pie with vegan butter instead of regular butter since I am also dairy free.

  • Beverly

    My favorite Thanksgiving side dish is mashed rutabagas: Cut rutabaga into small pieces; boil until tender; drain; add salt, butter or margarine to taste; mash with potato masher. This will be my first Thanksgiving on the low FODMAP diet – I’m thrilled I will still be able to eat this!

    Thank you, Kate, for your wonderful website!

  • Lesley

    For Thanksgiving, I take my favorite low fodmap veggies, sprinkle them with your favorite oil (garlic infused or regular olive) a little salt and pepper and let them cook for an hour in the oven at 400 degrees. If you have room in your turkey pan and have it raised on a wire pan pan, put the veggies on that wire pan and cook with the turkey all day at a lower temperature. It is delicious!!

  • Casey

    Last night I found Boyajian garlic oil at Cost Plus World Market. I don’t know if they carry it in every store, but it’s worth a shot for those interested.

    I’m excited to try it out and see how it goes.

    Thanks, Kate!

  • Wendy

    I don’t have a link to a recipe because I made it up a couple of years ago. I used to have it on my cooking blog, but I made it private since I got sick (more than just this) and haven’t been able to keep it up. But thought I’d share my Stuffing recipe, my husband loves it. A couple of years ago, I had to have a lumbar puncture the day before Thanksgiving so everything was made in slow cookers. We got everything ready to go in before hand, and hubby just put it in and turned them on at the right times. It was great! Now we cook a lot of our Thanksgiving meal in slow cookers….friends are used to loaning them out! haha Here’s the recipe:

    GF/ low FODMAP Stuffing in a Slow Cooker (or I guess I should say dressing since it’s not going to be in the turkey)

    Use any dense Gluten Free / low FODMAP safe bread you may have, can be a little stale. (I’ve used Whole Foods Prairie Bread – I think their stuffing cubes are also safe…always check ingredients as they may have changed)
    *1 bunch of scallions (green part only) chopped
    *1/2 Cup Butter
    *1 small bunch celery with leaves chopped
    *3 TBS of Fresh Sage minced (or 3 teaspoons dry)
    *1 TBS Fresh thyme minced (or 1 teaspoon dry)
    *Poultry seasoning (check ingrediednts for garlic and onion)
    *1 Cup gluten-free low sodium chicken broth (I can’t find any in stores near me so I always make my own.)

    I used a 4 quart crock pot for this one. You want to make sure it can be stirred while it’s cooking so it won’t be all soggy in the middle.
    1-Toast the bread, just put the slices on a cookie sheet and broil until dry, but not too brown. (or you can bake it at 300F) Then turn over and do it again. I won’t say how long this takes, because it varies depending on what type of bread you use, and what your cookie sheet is like.
    2-Cut the toast into about 1/2 inch cubes. You can do this early and put in a zip lock bag if you want. (I do this early and store in the fridge. Then pop them in the oven on a cookie sheet and heat for just a little bit to make sure it’s nice and dry.)
    3-I plan have all my veggies cut up and ready before Thanksgiving day, If you are doing this on the day, just cut everything up while the bread is toasting, but if you do that, I suggest you bake the bread instead of broil…broiling always seems to sneak up on you and will burn in just a second if you aren’t watching.
    4-Add the vegetables, seasoning and melted butter to the slow cooker. Stir well. 5-Add toasted bread cubes to crock and mix well. When the bread is coated nicely add Chicken Stock a little at a time while mixing with bread mixture.
    6-Cook on High for 2 hours, stirring occasionally.
    7-If the mixture is dryer than you like add a more stock a Tablespoon at a time. You don’t want it soggy. The edges and top will be drier than the center, to make it more uniform make sure to stir it while it is cooking.

    • katescarlata

      Sounds super yum. Celery should be limited to about 1/2 stalk per serving….so keep this in mind for those who might not tolerate mannitol–one of the sugar alcohols (polyols)

  • Phil Paroian

    Hey Kate; The slow cooker pork sounds amazing; I have to try it! More slow cooker recipes, please! I love stuff that just takes a few minutes to throw in a crock pot, then just turn it on and a few hours later, it’s done.

    I’ll also be replying to Joan Marie’s request. My biggest challenge: meals during business travel. A future column on advice for travel and eating out, particularly when on a packed business travel schedule, would be great too! Thanks for everything on the blog and being such a great resource.

    Cheers,
    Phil

  • Hillary

    I love leftovers the most!! I make a strange, but delicious mash-up of smashed potatoes (made with lactose free yogurt and milk), dark meat turkey, gravy (made without onions and garlic) and a smidgen of cranberry sauce. The savory, salty and a hint of sweetness is the best combo ever!!

  • Mary

    Here is a recipe for a soup to use up some of the leftover turkey.

    2 tbsp olive oil
    1/2 fennel bulb chopped
    3 medium carrots, diced
    1 red bell pepper, diced
    1 1/2 cups shredded cooked turkey
    1 tbsp herbes de Provence
    5 cups veg broth ( I use the recipe in the Low FodMap 28 Day Plan cookbook)
    15 oz can diced tomato, drained
    1 cup cooked brown rice
    1 small bunch of kale, center ribs removed, chopped (4 packed cups)
    1 tsp salt
    1/2 tsp ground black pepper
    1/4 cup chopped fresh parsley
    1/4 cup grated Parmesan cheese

    Heat the oil in a large pot over medium high heat. Add the fennel, carrots, and pepper and saute until they begin to brown and softened. 8-10 minutes
    And herbes de Provence and stir for 1 minute.
    Add broth, diced tomatoes and rice; bring to a boil. Stir in kale and turkey, season with 3/4 tsp of salt and the pepper.
    Reduce heat to medium low. Cover and simmer until vegetables are tender, about 15 minutes. Season with the remaining salt. Ladle into bowls and sprinkle with parsley and Parmesan cheese.

  • Caroline

    Hi Kate- I am also having trouble finding the raspberry key lime preserves and substitution suggestions? I scoured Homegoods, TJ Maxx, Baza, and Marshall’s for it without any luck. In the end I got raspberry preserves. Should I add lime? How much? Thanks, Caroline

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