Best Pork Tenderloin Gluten Free Recipes

GRILLED PORK TENDERLOIN WITH JERK SEASONING (GLUTEN-FREE)

Steps:

• Start with a well trimmed tenderloin making sure to remove any of the "silver" skin from the surface. The silver skin is a shiny membrane you typically find on tenderloins. Once you've trimmed the ternderloin you're ready to prepare your jerk rub.
• In a small bowl, stir together the thyme, dried onion, allspice, cracked black pepper, cinnamon, cayenne pepper, and salt. Coat tenderloin lightly with oil and rub seasoning onto meat. Set aside to marinate (wrap tightly in plastic wrap and refrigerate for 6-8 hours).
• Prepare grill for direct heat grilling over high heat. Once grill is hot place marinated pork onto the hottest part of the grill and cook the tenderloin for about 3 minutes on each of its four sides. Cook just until the pork feels firm and springs back when pressed or an instant-read thermometer reads 145*F when inserted into the thickest part of the tenderloin. Be careful not to overcook it.
• Remove from grill and allow to rest for 5 minutes before cutting. Slice in about 3/4" slices and serve.

PORK TENDERLOIN (GLUTEN-FREE)

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Mix bread crumbs, olive oil, oregano, basil, rosemary, and garlic powder in a resealable plastic bag. Add pork tenderloin, seal bag, and shake until pork is coated. Place coated pork on the prepared baking sheet.
• Bake in the preheated oven until pork is cooked through, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let pork rest for 10 minutes before cutting into 1/2-inch thick slices.

GLUTEN-FREE ROSEMARY ROASTED PORK TENDERLOIN

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Place pork tenderloin in pan. In small bowl, mix rosemary, salt, sage and pepper. Rub half of seasoning mixture on pork.
• In medium bowl, toss sweet potato, pears and onion with oil until coated. Sprinkle with remaining seasoning mixture; toss. Place vegetables around pork.
• Bake 25 to 30 minutes, stirring vegetables and pears gently once or twice during baking, until pork has slight blush of pink in center and meat thermometer inserted in center reads 145°F, and vegetables are tender. Remove from oven; cover with foil. Let stand 3 minutes. Cut pork into 1/2-inch slices. Serve with vegetables. Garnish with fresh sage leaves.

(GLUTEN FREE) PORK TENDERLOIN WRAPPED IN BACON

Steps:

• Carefully slice off and remove the 'silverskin' (white coating) from the tenderloin; leaving any visible fat in place.
• Mix together the mustard and spices to a smooth paste. Evenly spread the spice mixture around the tenderloin.
• Fold under the small end of the tenderloin so it doesn't overcook.
• Wrap the bacon as tight as you can around the tenderloin, with a slight overlap; trying to have your starts and finishes on the underside.
• Secure the bacon by piercing with a toothpick. Place on a baking sheet; toothpick side down.
• With a pepper mill grind a lot of pepper over the top.
• Bake @ 425F for 15-20 minutes or until the internal temperature is 145°F.
• Let rest a couple of minutes. Slice into serving sizes about 1 inch thick.
• Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor".

GLUTEN-FREE KALUA PORK TENDERLOIN TACOS

Steps:

• Heat oven to 350°F.
• In small bowl, beat Sauce Mixture ingredients with whisk; set aside.
• Place pork tenderloins on plate, and rub with 1 tablespoon oil, the salt and pepper. Heat ovenproof 12-inch skillet (not nonstick) over medium-high heat until very hot. Add both pieces of pork, and brown 2 minutes, then turn and brown on second side for another 2 minutes. Brown on third side 2 minutes longer, then pour sauce mixture over pork; immediately transfer to oven. Bake 5 minutes; pour vinegar over pork. Bake 25 to 30 minutes longer or until pork is cooked through and can easily be pulled apart with fork.
• Wrap corn tortillas in foil, and add to oven with pork last 15 minutes of bake time just to heat through.
• Meanwhile, in large bowl, beat brown sugar, pepper flakes, lime juice and 1 tablespoon oil with whisk. Add apples, pineapple and onion; toss to coat. Set aside.
• Remove skillet of pork from oven; using tongs, roll pork in sauce in bottom of skillet, then cover loosely with foil, and rest 5 minutes. Shred with fork, and toss with sauce in skillet.
• Place slightly less than 1/4 cup pork in each taco, and top with 1/3 cup of the salsa and a few cilantro leaves.