I made a double batch of my FODMAP friendly Tomatillo Salsa and used it to braise a couple of pork tenderloins. I served this with mashed sweet potatoes. We had guests for dinner and this was quite a hit.
2 pork tenderloins, trimmed of connective tissue and halved crosswise
double batch of Tomatillo Salsa
1 can hominy, drained
4 slices of bacon
Preheat oven to 350. In a large Dutch oven or braising pan, fry the bacon until crisp. Remove the bacon from the pan and set aside. Season the pork with salt and pepper and sear it on high heat in the bacon fat. When it is browned on all sides, dump in the salsa. Put a lid on it and put it in the oven to braise until the meat is just done, approximately 30-40 minutes. Remove the pan from the oven and remove the pork to a cutting board to rest for a few minutes. Put the pan over low heat on the stove top and add the hominy. Slice the pork into medallions and put it back in the salsa mixture. Crumble the bacon and sprinkle it over the pork.
Serve with mashed sweet potatoes and sauteed Swiss chard.