Pork tenderloin wrapped in bacon with parsnip mashed potatoes

A digestible low FODMAP main course that fits wonderfully into a Christmas menu. Tender pork tenderloin wrapped in bacon with easy to digest and delicately flavored parsnip mashed potatoes. The spicy gravy and crunchy low-fructose and low-sucrose Brazil nuts add the finishing touches to this dish.

Preparation time: approx. 45 min.
Baking time: approx. 30-35 min.
Difficulty: easy
Quantity: 6 Servings

Ingredients for the pork tenderloin:

Ingredients for the mash:

  • 1050 g potatoes
  • 250 g parsnips
  • 450 ml lactose-free milk
  • 60 g lactose-free butter
  • nutmeg
  • salt 
  • Nutmeg

Other ingredients:


  1. Preheat the oven to 200 °C top/bottom heat.
  2. Season the two pork tenderloins with salt and pepper on both sides and wrap each with 7 slices of bacon. Place the fillets in an ovenproof roasting pan.
  3. Now mix the olive oil, with 2 tablespoons of organic rice syrup and drizzle over the pork tenderloins. Put the fillets in the preheated oven for 10 minutes. Then reduce the temperature to 180°C and cook for another 20-25 minutes until pink.
  4. Meanwhile, for the puree, peel and dice the potatoes and parsnips and boil in water for about 20 minutes until soft. Drain the vegetable cubes in a sieve. In the same pot, heat the milk and butter. Add the vegetables back into the pot, mash or puree and season with salt and nutmeg.
  5. Now roughly chop the Brazil nuts, roast them in a hot pan without oil and set aside.
  6. Once the pork tenderloin is done, remove it from the roaster and keep it warm. Put the roasting pan on the stove and dissolve the drippings with 200 ml of water. Stir in the chosen fruit spread and 1 tablespoon of organic rice syrup. Add the rosemary sprig and let everything simmer a bit. Before serving, remove the rosemary sprig from the broth.
  7. Finally, slice the pork tenderloin and serve with the parsnip mashed potatoes, gravy and Brazil nuts.
We wish you a lot of fun preparing and enjoying it and a Merry Christmas!