Ingredients


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








Method


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

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