1 tbsp olive oil
1 tbsp garlic infused oil
4 pork fillets
200ml hot low FODMAP chicken stock
1 tbsp fresh thyme
4 tbsp chunky marmalade
vegetables, to serve
Heat the oil in a large frying pan and add the pork to the pan, season and cook for 6 mins each side or, until golden and cooked through (depends on the size of the fillets).
Meanwhile, mix the stock with the thyme and marmalade.
Remove the pork from the pan and set aside briefly to rest on a warm plate.
Pour off any oil from the pan, then pour in the marmalade mixture and bubble to make a sauce.
Return the pork to the pan, coat in the sauce and serve with quick-cooking vegetables like baby potatoes and spinach.
Recipe adapted from: Good Food