Ginger Balsamic Pork Fillet -Low FODMAP, Gluten and Dairy free

 

 

Hi it's Jo from An Easy Gluten Free Life here and I think this is possibly the easiest recipe I've ever posted! You simply glaze the pork, roast it and boil up some Quinoa/Buckwheat (adding a few raw goodies along the way of course). I would definitely recommend red or tricolour Quinoa for this recipe as it adds more flavour, but regular Quinoa will also work. 

 

This recipe is low FODMAP, gluten and dairy free so it's great if you are struggling with IBS and aren't sure what causes it, or have multiple allergies. Just make double sure the balsamic vinegar you buy doesn't have sugar added as this would make it high in FODMAP's.  It's also reduced carbs and can easily be tailored to work with a Keto/ Low carb diet - just add more pork, veg and seeds. Enjoy! 

 

Ginger Balsamic Pork Fillet

* 300g pork fillet

* 3 tbsp olive oil

* 2 tbsp white wine vinegar

* 3 tbsp no added sugar Balsamic Vinegar

* 4cm fresh ginger root

* 2 cloves garlic, crushed

 

Red Quinoa, Butternut Squash and Cranberry Salad

* 64g  Red Quinoa

* 64g Buckwheat

* 128g Butternut Squash, cubed

* 32g pumpkin seeds, toasted

* handful fresh cranberries

* 1 tsp wholegrain mustard

* 32ml no added sugar Balsamic vinegar

* 1 tsp honey (optional)

 

Method

For the Pork

* Add the liquid ingredients, crushed garlic and 2cm shredded ginger to a jar and fasten tightly

* Shake well until the mixture is mainly black

* Pour half of the mixture into a ceramic roaster and set the other half aside

* Score two deep holes into the pork fillet and stuff with 1cm cubes of ginger like so 

 

* Pour the remaining marinade over the pork and cover the tray with foil

* Roast for 45 minutes, Gas Mark 4/200C or until the pork is tender but no longer pink

* Serve with Red Quinoa, Buckwheat and Cranberry salad and steamed broccolli

 

For the Quinoa Salad

* Roast the butternut squash on medium-high for one hour, allow to cool and cut into 2cm chunks

* Boil the Quinoa and Buckwheat rapidly for 15 minutes, until the Quinoa has formed small white spirals on top of each grain

* Toast pumpkin seeds in a hot pan for 2-3 minutes, shaking frequently

* Mix together the mustard, honey and balsamic vinegar before pouring over the grain salad and mixing well

* Add the squash, pumpkin seeds and cranberries to the grain salad and serve

 

 

 

 

 

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