This Dinner IBS Recipe Four is a delightful IBS friendly diet to be served on the fourth day of the 1st week.
Dijon Mustard Pork Medallions – Serves 1
Ingredients:
For Dijon mustard glaze
1/4 tablespoon chopped fresh rosemary
1 cloves garlic, finely chopped
1 tablespoon olive oil
2 tablespoons Dijon mustard
Salt and freshly ground black pepper; to taste
For pork
1/4 pound pork tenderloin, cut into 2-4 medallions, 1-inch thick
2 tablespoons canola oil
Salt and freshly ground black pepper; to taste
For garnish
2 rosemary sprigs
Preparation:
Preheat the oven to 350 degrees F.
Make glaze
Place all the ingredients for the Dijon mustard glaze into a mixing bowl. Stir well.
For pork
Pre-heat a small skillet over med-high heat. Add the canola oil. Wait until hot. Place the pork medallions into the skillet, spread out evenly. Season with salt & pepper. Sear for 1-2 minutes. Turn-over and sear for 1-2 minutes, until brown. Transfer the pork medallions to a baking dish. Pour the glaze over the pork medallions. Flip over to coat. Roast for about 10 minutes until cooked through. Remove the pork medallions and place on a plate. Pour the glaze sparingly over the pork medallions. Garnish with the rosemary sprigs.
Side Items:
Steamed sweet peas and potato wedges
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