This wonderful gluten free pork tenderloin recipe comes to us from 250 Gluten-Free Favorites by Donna Washburn and Heather Butt, published by Robert Rose. This would make a wonderful Mother’s Day dinner! But who would do the cooking? Don’t forget to use gluten-free dijon mustard. I use Grey Poupon. If you wish this recipe to be refined sugar-free please remember to use an orange marmalade that is refined sugar-free or sugar-free. I like the naturally sweetened ones or birch derived xylitol ones. Hungry anyone?
A CanolaInfo recipe
Try this for a weeknight supper — buy the tenderloin on the way home from work one night, marinate it overnight and bake or grill it the next.
A very flavorful pork tenderloin recipe from "250 Gluten-Free Favorites".
- 13- by 9-inch (33 by 23 cm) baking pan, lightly greased
- 3/4 cup orange marmalade (175 mL)
- 2 Tablespoons Dijon mustard (25 mL)
- 1 Tablespoon vegetable oil (15 mL)
- 3 cloves garlic, minced
- 2 Tablespoons finely snipped fresh rosemary (25 mL)
- 2 pork tenderloins (each about 10 oz/300 g)
- Marinade: In a small microwave-safe bowl, combine marmalade, mustard and oil. Microwave on Medium (50%) for 1 to 2 minutes or until marmalade is melted. Stir in garlic and rosemary. Let cool.
- Pour marinade into a large sealable plastic bag set in a bowl. Add pork, seal and turn to coat. Refrigerate for at least 4 hours or for up to 2 days, turning occasionally.
- Preheat oven to 400°F (200°C).
- Remove pork from marinade, discarding marinade. Place pork tenderloins in prepared baking pan, making sure they are not touching.
- Bake in preheated oven for 20 to 25 minutes or until just a hint of pink remains inside and a meat thermometer inserted in the thickest part registers 155°F (68°C). Transfer to a cutting board, tent loosely with foil and let rest for 5 minutes. Slice across the grain.
To prevent the thin tip of pork tenderloin from drying out, turn it under before baking. Tenderloin can be frozen in the marinade for up to 2 months, thawed in the refrigerator overnight and then baked or grilled (see variation, below).
!Variations If you’re short on time, cut tenderloin into 1-inch (2.5 cm) thick slices and grill over high heat for 3 to 4 minutes per side or until just a hint of pink remains inside. Avoid overcooking. (The cooking time will be much shorter if you’re using an indoor contact grill. Check the manufacturer’s instructions for timing.)
For a sweet ginger flavor, add 1 tbsp (15 mL) grated gingerroot with the garlic.
Carla's Note: Though the recipe states that is serves 4, the only pork tenderloins I've come across feed much more than 4. Of course, it will all depend upon the weight.
Fat, total 8 g
Fat, saturated 2 g
Cholesterol 84 mg
Sodium 294 mg
Carbohydrate 42 g
Fiber 0 g
Protein 35 g
Calcium 56 mg
Iron 3 mg
Excerpted from 250 Gluten-Free Favorites by Donna Washburn and Heather Butt © 2009 Robert Rose Inc.www.robertrose.ca Reprinted with permission. All rights reserved.