Feeling a little fancy? You can feast like a foodie in just 30 minutes with this easy low FODMAP rosemary pork tenderloin!
Preheat your oven to 400 degrees.
Pat your pork dry with a paper towel then rub it gently with 2 tsp of oil. Combine the rosemary, 1/2 tsp of salt, and 1/2 tsp pepper in a small bowl, then sprinkle it evenly over the pork.
Heat a cast iron skillet over medium-high heat. Add the pork and brown each side of the meat (about 4 minutes). Put the skillet into the oven, and cook until the meat reaches an internal temperature of 145 degrees (F) - about 14-16 minutes.
Once the pork is cooked through, transfer the meat to a separate plate, leaving as many drippings in the pan as possible. Allow the pork to rest for 10 minutes.
While the pork is resting, warm up the remaining oil and drippings in the skillet over medium-high heat. Add your mushrooms, 1/2 a tsp of salt, and the remaining pepper. Stir-fry the mushrooms for 4-5 minutes, or until they turn a golden brown. Then add the leeks and cook for another 6 minutes or until the leeks become soft. Stir in the parsley and 1 tbsp of butter. Once the butter has melted, remove the pan from the burner and cover it to keep warm.
While your mushrooms are cooking, make your instant polenta as per the instructions (skip the butter and the salt in the instructions as we're going to add our own). Once the polenta is nice and creamy, add the parmesan, the remaining butter, and the remaining salt and stir to combine.
Cut the pork into 12 medallions. Divide the pork, polenta, and mushrooms between 4 plates. Serve immediately.
Brought to you by The FODMAP Formula - www.fodmapformula.com