This is a great recipe for dinner parties with friends and is really easy to do! No one will guess that you are following a low fodmap diet at all. Often on the low fodmap diet people have a very dry diet without sauces so it is good to have an option that is less dry. You can serve this with boiled rice, new potatoes or low fodmap pasta choices and a green salad. I hope you enjoy it.
Ingredients
For the stock – 250mls of water
1 Inch of carrot chopped small
2-3 Celery leaves
A handful of black peppercorns
1 Teaspoon of asafoetida
salt
small 1 inch square of celeriac chopped small
1 bay leaf
For the rest of the dish
6 1 inch thick pork loin steaks
Juice of 1 lemon
1 tablespoon of garlic infused oil
2 tablespoons of grained mustard
2 tablespoons of maple syrup
Maize flour for dusting the pork loin
2 tablespoons of cream (suitable – but if you are very sensitive you can buy lactose free if you wish)
Grated lemon and tarragon to dress the dish
seasoning
Method
Add the water to a pan with the ingredients for the stock
Heat to simmering point and cook for 10 minutes
Drain off the solids and keep the liquid
Whilst the stock is simmering dust each loin in maize flour – add it to a plastic bag and shake
Fry the pork loins using the garlic infused oil till lightly browned in a frying pan
Add the stock and the rest of the ingredients (except the cream) to an oven proof dish.
Cover the dish and cook for 15 minutes then remove the lid and cook for another 5 minutes to drive off some of the water.
Remove from the oven and rest the pork loin – add the cream to the sauce and mix well.
Serves 2-3 depending on your appetite!
Enjoy!
Clinical Alimentary 
Published by