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.
- 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.
- 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.
- Take the tenderloins out from the marinade and remove the marinade but leave the herbs that stick to the meat.
- Sprinkle the tenderloins generously with salt and pepper.
- Heat 3 tablespoons olive oil in a large (oven-proof) sauté pan over medium-high heat.
- Sear the pork tenderloins on all sides until golden brown.
- 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.
- Place the tenderloins to a platter and cover tightly with aluminum foil. Let sit for about 10 minutes.
- 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.
- 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!