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I am mom to a 15 year old boy and identical twin 6 year old boys. I am the wife of a wonderful man. I have had celiac disease for 15 years. Those things define me in that order, everything else falls in line! I homeschool because the public school system was just letting my smart child slip through not learning a thing, on the honor roll no less. While I eat a completely gluten free diet I don't keep a gluten free household. No reason to make the kids suffer with me! I am writing a gluten free cookbook (slowly!) because I can't stand all the gluten free recipes out there that use five hundred flours, and I want to eat normal food like non-celiacs do. Just like I used to, I use one all purpose flour that ROCKS, The Gluten Free Pantry's All Purpose Flour. No, I do not get paid to say that ;) Every recipe on my blog can also be made with regular flour, use it just like I use my gf flour!

Mar 22, 2010

Gluten Free Pork Tenderloin

Last night we made pork tenderloin for my mom's birthday dinner. I covered it heavily in the sauce and oh my was it delicious! We ate an entire pork loin just the four of us. Hubby found a great recipe for potatoes with filling made from garlic, mayo, and asiago cheese - that was amazing as well! I have not been cooking pork that often, most chops aren't the best cuts of meat and they toughen as you cook them. I am repeatedly impressed with tenderloin! YAY! I have a great recipe for an asian orange sauce for tenderloin as well, just excellent. I love broadening our food horizons, and last night definitely did. My oldest even loved it, and he claims to not like any form of mustard! WOOHOO!

Orange Pork Tenderloin
*as always, if you are making this as a gluten free recipe check your ingredients to ensure gluten free status! I have brands I am very loyal to, but I still check every time I buy a new container to ensure nothing has changed on the ingredient list.

Seriously, this seems like a lot of work but it's really not, and the end result is so impressive it's well worth the time you take to make it!

1 pork tenderloin
2 Tbs flour
dash of salt and pepper
2 Tbs olive oil
1 C orange juice
2 Tbs brown sugar
2 Tbs red wine vinegar

Preheat oven to 350 degrees. I try to cook this in a 9x13ish glass pan with a silpat under it, just be aware anything with brown sugar in sauces has a good chance of sticking to the bottom of your dish! You can always line your pan with foil to try to prevent that.

Slice pork tenderloin into 1 inch slices or strips, whatever tickles your fancy. Coat pork with flour and place in oiled skillet. Saute pork for maybe five minutes each side at most, lightly browning them. Place pork in your prepared baking dish.

Combine remaining ingredients and pour this over the pork. Bake for 25 minutes or so. The liquid will thicken and the pork will come out oh so tender! It is amazing served over white sticky rice! Course, it would be amazing served over anything in my opinion ;)

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