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".
Ingredients:
Instructions:
Tips
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.
Nutritional value
per serving
Calories 371
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.
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