The cocoa powder and coffee in the sauce give the sauce a rich depth of flavour.
1 lb. pork tenderloin
1 small can tomato paste
1 small can of water
1 T. molasses
1 T. brown sugar
1 tsp. smoked paprika
1 tsp. Mrs. Dash southwest chipotle spice mix
1 tsp. cumin
1 T. mustard
1 T. each instant coffee and cocoa powder
salt and pepper to taste
Place tenderloin in the slow cooker liner. Sprinkle with salt and pepper. In a small bowl combine tomato paste, water, molasses, brown sugar, paprika, the southwest chipotle spice mix, cumin and mustard and more salt and pepper if you wish. Spread over the tenderloin. Place slow cooker liner into the slow cooker. Cook for 6-8 hours on low or 4 hours on high. Shred the pork with a knife and fork after it is cooked (you can keep it in the slow cooker for this). Serve in buns, or over rice or quinoa. 4 -6 servings.
4 c. rotini (for low fodmap/gluten free, use rice or other gluten free pasta)
3 Italian pork sausages (gluten free)
1 T. oil
2 – 3 handfuls of fresh spinach
1 large 28 ounce can diced tomatoes
1 T. oregano
Cook pasta in water in a large pot according to package directions. Drain. Return pasta to pot. Add the oil to a frying pan. Squeeze the sausage out of their casings into the frying pan and cook until brown. Add to pasta. Puree the tomatoes with the oregano, and add to pasta. Return pot to the stove and heat on medium for a few minutes until the pasta is re-heated and the sauce is hot. Add the spinach and mix until the spinach wilts a little bit. Serve with Parmesan cheese. Serves 4- 6. Note: the Italian sausage, while gluten free, likely has garlic and onion added in so may not be suitable during the initial phase of a low fodmap diet.