2 tbsp olive oil
1½ kg pork tenderloins, cut into strips
1 tbsp chopped chives
1 tbsp garlic infused oil
1-2 tbsp smoked paprika
500ml low FODMAP beef stock
2 x 400g cans chopped tomatoes
1 tbsp sugar
3 peppers, chopped
3 tbsp lactose free cream
Chopped parsley to garnish
Heat half the oil in a large frying pan and fry the pork for 4-5 mins until browned.
Once done, remove and set aside. You may need to do this in batches.
Then add the garlic oil and paprika, and cook for 1-2 mins more.
Return the pork to the pan and pour in the stock, tomatoes and sugar.
Bring to the boil, then turn down and simmer for 20-30 mins until the sauce has thickened.
Serve with rice, and the lactose cream and parsley over the top.
Recipe adapted from: Good Food