500g pork fillet/tenderloin, sliced
1 tbsp oil
4 tbsp cranberry sauce
1 tbsp rice flour
400ml low FODMAP chicken stock
Heat the oven to 180C. Season the rice flour and dust the pork.
Heat the oil in a large frying pan, then cook the pork for 3-4 mins each side until browned and cooked through.
Transfer to a dish and place in the oven for 10 mins (or until cooked through, this will depend on the size of the tenderloin).
Heat a pan then stir in the stock and cranberry sauce and simmer .
Remove the pork and rest for 5 minutes. Drain any resting juices and put into the sauce.
Slice the rested pork and spoon over the sticky cranberry sauce.
Serve with some mash or jacket potatoes and vegetables.
Recipe adapted from: Good Food