Maple Roast Pork Tenderloin and Veggies! (low fodmap)
July 11, 2019
Bok choy, yellow squash and bacon make for fun variety in this one, and it comes together pretty quickly!
I love red bell pepper. Love. I’m convinced it has magical powers. I noticed quickly, however, that on low FODMAP diets it’s everywhere… in everything. I don’t want to grow tired of them, so they are not included here. If you need that color pop on your plate, that’s what you would add, in 1″ strips or pieces. Same entire deal goes for carrots.
It doesn’t take a pretty picture, but the end result is pork that melts in your mouth. The maple is not overbearing; everything gets seasoned wonderfully. The veggies are 3 different textures, hearty potatoes fill you up, the bok choy has just the right chew to it and boasts the best of cabbage flavors, and you get delightful mushy bursts of sweetness from the yellow squash. (I might be the first person ever to put the words ‘delightful’ and ‘mushy’ next to each other.) And there’s bacon. <insert slightly snarky hand gestures of “what more do you need?”>
This is a complete and reasonably healthy meal in itself. That did not stop me from making extra infused oil last night, sauteing the unused bok choy leaves, and tossing it all into some gluten-free spaghetti. #fatkidsforever