Yooooooo (I feel like I needed a dramatic entrance for this) Vince and I are back on the…low FODMAP diet! That’s right, there’s that F word again and yeah, yeah I quite frankly knew it was only a matter of time. I’m not gonna be diving into tooooo many details on this post cause if you’re familiar or were with us on the journey last time, you’d know that this glorious caramelized onion stuffed pork tenderloin is NOT FODMAP friendly. But when low FODMAP calls, a girl’s gotta do what a girl’s gotta do and rid her kitchen of every last trace of her beloved best friends: onions + garlic. I know, I know. It sounds like a scene straight from a horror movie. But, I managed to get through it last time – in the midst of moving across the country AND living out of a bag – soooo, I guess you could say, I’m feelin’ a tad more confident and ready for the main event. This ain’t my first rodeo. It’s show time, baby.
FODMAP BASICS: SAYING GOODBYE TO ONIONS AND GARLIC
Before any of these fun challenges make me want to dream up ways of how not to pull my hair out the next few weeks (especially while meal planning), we enjoy the last onion forward dish. Why you ask? Unfortunately, Rule #1 of the Low FODMAP Diet is no onions or garlic. And that’s including the powders. It would have been a straight-up crime not to use some fresh garlic for the last time, too so you could definitely bet your next Pork Loin it also made it’s way into this stuffing.
SO, WHAT ELSE IS IN THIS STUFFED PORK TENDERLOIN?!
Ok. I’m not gonna lie. Originally, this stuffed pork loin was really supposed to be about the caramelized onions. You know, a proper farewell to ’em so to speak. But, when I looked in the fridge and saw some fresh cranberries and crumbled goat cheese, I just knew I had to invite ’em to the party. And my, my. If someone threw me a goodbye party like this, I’d be remembering it for years!
Alllllrighty friends, don’t say I didn’t warn ya. The Low FODMAP Cooking Series is back and in full effect. I hope you’ll join us and our new best friends: leeks + scallions (green parts only) over the next few weeks. I promise, it’s reaaally not as bad as I’m making it sound. Don’t believe me? Just check out these FODMAP friendly dishes I made last time:
MAMA’S FAMOUS WHITE WINE CHICKEN
Still not convinced? Stay tuned and see for yourself!!!
P.S. You’re gonna need a meat mallet and cooking twine for this one. You could honestly get away without the mallet and use a heavy object instead. But I’m not really sure what you’re gonna do if you don’t have the twine….
STUFFED PORK LOIN WITH CARAMELIZED ONIONS, GOAT CHEESE AND CRANBERRIESCourse: Lunch, DinnerCuisine: AmericanDifficulty: Medium
“So tender and flavourful!” – My Bf, who apparently doesn’t like Pork.
What You’ll Need
1 centre cut Pork Loin, about 3 pounds
1 Tbsp Brown Sugar
1 tsp Paprika
1 tsp Dried Basil
1 tsp Dried Oregano
1 tsp Dried Thyme
1 tsp Sea Salt
1 tsp Black Pepper
Pinch of Cayenne
2 large Carrots, peeled and sliced lengthwise
Drizzle of Honey (for glazing carrots)
- For the Stuffing
1/2 cup Fresh Cranberries
1/2 cup Goat Cheese, crumbled
2 medium White or Yellow Onions, thinly sliced
1/2 cup Cooking Liquid*
2 tbsp Ghee
- For the Caramelized Onions
- Heat the ghee in a non-stick skillet over medium heat.
- Once hot, add the sliced onions and stir to coat. Spread the onions out evenly over the bottom of the pan and let cook, stirring frequently… we’re going for a total of about 45 minutes here. The trick is to keep adding the cooking liquid in small amounts, leaving the onions alone for a couple of minutes so they can brown while still stirring frequently to ensure they don’t burn. It’s a good balance! Once the liquid evaporates, keep adding in small amounts and stirring until onions are fully dark brown and caramelized.
- Once done, turn off the heat and leave in the skillet until ready to use.
- For The Stuffed Pork Tenderloin
- Preheat oven to 450 degrees.
- Butterfly the loin (try your best! It doesn’t have to be perfect). Using a sharp knife, cut down the length of the loin, leaving about an inch from the opposite side (careful not to cut through). Open it like a book. I honestly stopped here which worked for me but if you want to go further, you can cut the other side and open it a bit more. Watch a video if you’re unsure!
- Cover the entire cut of meat with plastic wrap and pound, using a meat mallet*, into 1/3 inch thickness.
- Mix all the spices in a bowl and rub evenly over all sides and crevices of the pork loin.
- Evenly distribute the caramelized onions, fresh cranberries and crumbled goat cheese over the pork loin leaving an inch border around the edges.
- Using both hands, tightly roll the pork loin to enclose all the fillings. You may need to use a fork or a skewer to hold everything in place.
- Using cooking twine, tie a few pieces around the loin to secure the filling and ensure it does not unravel while cooking.
- Peel and slice the carrots lengthwise into long pieces. Brush with a bit of honey and lay down in a single layer in the pan you want to cook your loin in. I used a dutch oven.
- Place the loin directly on top of the honey glazed carrots and baked for 40 minutes to an hour or until the internal temp reaches 145 degrees*. Let rest about 10 min before removing the twine and slicing. Enjoy!
- *Any liquid will do – Water, Wine, Beer, Broth
- *If you don’t have a meat mallet, use a heavy object like a wine bottle
- *Use a meat thermometer to check the internal temp