Ingredients


1 tbsp olive oil

2 tsp finely chopped rosemary

juice and zest ½ lemon

4 boneless pork steaks or chops, trimmed of fat

110g bag mixed salad leaves














Method


Mix olive oil, rosemary, lemon juice and zest in a large bowl. Add pork, turn to coat and season well. If you have time marinate in the fridge for 30 mins.

Heat a large non-stick frying pan. Lift the pork out of the marinade, shaking off any excess and reserving the marinade for later.

Cook the pork in the pan for 3-4 mins each side or until cooked through. Rest on a plate while you make the salad.

Put salad leaves into a bowl, tip in the pan contents and gently toss, before eating immediately with the pork.


Recipe adapted from: Good Food


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Low FODMAP Recipe and Gluten Free Recipe - Lemon & rosemary porkContentsIBS  FODMAP Home IBS-Health.com