Strawberries are Gluten Free » Pork

Pork Tenderloin with Mushroom Sauce

admin — Tue, 31 Jan 2012 14:56:01 +0000

I love pork tenderloin – it is fantastically cheap. And it is delicious, when I manage not to cook it to death. This recipe is my gluten-free & Cathy-fied variation of this easy recipe from Life Made Delicious.

Photo by KitchenArtistry.com

Ingredients:

1 pork tenderloin, sliced into 3/4 inch thick slices
1/4 cup water, and 3 Tbsp cornstarch
salt & pepper
2 tbsp olive oil
1 c chicken broth
1 c sliced mushrooms
1-2 tbsp Dijon mustard

Directions:

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork in hot oil 4-6 minutes per side, until no longer pink in centre. Remove to serving plate; cover to keep warm.
Add mushrooms. Stir fry until brown and softened. Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mustard.
Combine water & cornstarch. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over pork.
Serve with rice or noodles!

Recipe: Pulled BBQ Pork

admin — Mon, 13 Jul 2009 19:09:21 +0000

This is my absolute favorite barbecue sauce, and it doesn’t even need Worcestershire sauce, which is a huge bonus for us gluten-free Canadians!

Mix together sauce:

1/2 c. chili sauce
1/2 c. brown sugar
1/3 c. white vinegar
1 c water
4 Tbsp mustard powder

Pour over 1lb pork tenderloin, cook in slow cooker for 2 – 4 hours. If you have more time, use ‘low’ heat, if you have less time, use ‘high’ heat. Either way, it gets sooo tender and juicy, then pull apart with 2 forks. And serve over gluten free dinner rolls (we prefer English Muffins) with a side of coleslaw.

Absolutely DIVINE!!

Tangy Pork Tenderloin – Diet Friendly

admin — Fri, 12 Jun 2009 19:35:19 +0000

This would work beautifully wrapped in foil and barbecued too!

You’ll need:

1 lb tenderloin
1 cup whole cranberries, fresh or frozen
1/4 c. chopped onion (approx.)
4 g. splenda
1/4 c. water

It couldn’t be easier! Check it out:

Combine all ingredients except the tenderloin, and stir until sweetener is dissolved.
Place tenderloin in oven-safe dish and bake at 350° or barbecue meat and simmer the sauce over low heat.
Cook until internal temperature reaches 160 – approx 20 minutes for the overn, and less for the BBQ.

And, friends, I SWEAR I took pictures. I remember taking pictures, because the juice stained the meat a funny pink color! But alas, they were eaten by the mean picture-eaters. But in my searching I found this:

Now you’re laughing so hard you won’t even notice the missing pic. Plus, that there’s some good advice!

Weight Watchers Points: 4oz meat, and 1/4 cup sauce = 4pts.

Pork Tenderloin with Hot Apple Relish

admin — Fri, 22 May 2009 15:30:45 +0000

A little explanation: I was going for the Sweet and Tangy recipe that I haven’t posted yet, but I’d ran out of cranberries so we used tart Granny Smith apples instead…. the girls couldn’t get enough and were licking the plates. (And then I yelled, and then they quit that.)

Ingredients:

2 granny smith apples, finely chopped
1/3 c. chopped onion
1/2 c. + 1/4 c. water
1/8 c. lemon juice
1/4 c. white wine vinegar
3 g. splenda
1/2 tsp ground ginger
1/2 tsp cinnamon
dash nutmeg
1 lb pork tenderloins

Directions:

Place tenderloin in roasting pan with 1/2 cup water.
Bake in 350°F oven until meat thermometer reaches 160. (approx. 20-30 minutes)
Combine remaining ingredients in saucepan. Heat over med-low heat for 20 minutes, stirring often. (adding a couple tablespoons of water if it becomes too thick)
Remove tenderloin, slice into rounds and arrange on plate. Top with hot relish.