Gluten Free Pork Tenderloins

If you are looking for a new way to cook a family favorite, I think I have found a good gluten free recipe for you!  I’ve never been a huge fan of pork chops, but only because my mother did not know how to cook them properly.  I thought all pork was supposed to be tough and stringy.

Now that I have a family of my own, I do my best to provide them with meals that are not only healthy and gluten-free, but also full of flavor!  That’s why I love this pork tenderloin recipe.  I found this one on the Food Network’s web site. It’s so delicious and the meat simply melts in your mouth.  My kids love it!


  • 1 lemon, zest grated
  • 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
  • Good olive oil
  • 2 tablespoons minced garlic (6 cloves)
  • 1 1/2 tablespoons minced fresh rosemary leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 2 teaspoons Dijon mustard
  • Kosher salt
  • 3 pork tenderloins (about 1 pound each)
  • Freshly ground black pepper


Preheat the oven to 400 degrees F.

  1. Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a 1-gallon plastic bag.
  2. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
  3. Take the tenderloins out from the marinade and remove the marinade but leave the herbs that stick to the meat.
  4. Sprinkle the tenderloins generously with salt and pepper.
  5. Heat 3 tablespoons olive oil in a large (oven-proof) sauté pan over medium-high heat.
  6. Sear the pork tenderloins on all sides until golden brown.
  7. Place the sauté pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat is 137 degrees F at the thickest section.
  8. Place the tenderloins to a platter and cover tightly with aluminum foil. Let sit for about 10 minutes.
  9. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (That’s okay, really!) and the thinnest part will be well done.
  10. Season with salt and pepper to taste and serve warm, or at room temperature with the juices that collect in the platter.

I am telling you this is so wonderful.  Pork is low in fat- less than chicken breast!  That is, fresh pork.  I am not talking about cured ham or bacon!  Fresh pork tenderloin is not processed and is a good source of protein, riboflavin, potassium and thiamine.  This is a great main dish!






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