Pork Tenderloin (GF, DF, EF)

Pork Tenderloin & Some Good Reading

In Disney last week, my mom and sister raved about a new pork tenderloin recipe they found. And, do you know where they found it?! In Simply Gluten Free Magazine. That’s right! One of my magazines! 🙂

Pork Tenderloin (GF, DF, EF)
Asian Inspired Pork Tenderloin

While I’ve been out of the state, all my gluten free/allergy friendly magazines have been heading home. And, fortunately, they’re still there to read them! It just goes to show that there are lots of delicious recipes free of my allergens because my family chooses to eat “Kaila safe meals” even when I’m not around.

Gluten Free Magazines
Image Courtesy of Simple Gluten Free

Hold on! Before we move on to the flavorful pork tenderloin recipe (that I need to try out soon!), I must give a shout out to  some of my favorite magazines. There’s Gluten Free Living, Delight Gluten Free, Gluten Free and More (previously Living Without), and of course Simply Gluten Free. I love my fellow blogs, but there’s something about leafing through a magazine that I love.

I also love Allergic Living. Their slogan “Allergies, Asthma, and Gluten Free” describes three of my chronic conditions perfectly. It’s a nice reminder that I’m not too special to embrace such a wonderful trifecta. And while all the GF magazines provide great recipes and stories, I love reading about people who are just like me.

Now, let’s check out this rave-worthy dish! My mom and sister sent along a ton of photos to share. The marinade adds a depth of flavor to this asian-inspired dish. While the original recipe was made on the grill, we modified the recipe to make it inside your home. (We don’t have a grill yet!)

Note that while this recipe super easy to follow for such a juicy marinade, the tenderloins will need to sit overnight and then again for 8 hours. You need to be sure to start this meal far in advance. (Now my Fiesta Friday friends know what I’ll be doing with my free time this weekend).

Have a wonderful Independence Day! I cannot wait to hear about your celebrations!! 

(Baked) Asian Inspired Pork Tenderloin

Allergens: Celiac friendly. Contains soy. Always make sure your individual ingredients are safe for your allergies!


Check out the ingredient list from Simply Gluten Free Magazine. (Add olive oil if you’re baking it like us!)


  1. Make the Brine! Combine a ¼ cup kosher salt, ¼ cup sugar, and 4 cups of water in a mixing bowl. Once the salt and sugar dissolve, add the pork tenderloins to a large Ziplock. Pour the brine over. Seal and refrigerate overnight. Pork Tenderloin (GF, DF, EF)After 10 hours, remove the pork from the Ziplock, and rinse the tenderloins with cold water. (You should get rid of the brine).
  2. Make the Marinade! Combine ¼ cup GF soy sauce, 3 tbsp. brown sugar, and 1 garlic clove (minced) in  admixing bowl. Place in a clean Ziplock Bag. Refrigerate with the pork for 8 hours. 

    Pork Tenderloin (GF, DF, EF)
    Marinating Tip: Place your marinade in a pan, and flip over half way through to ensure the pork is marinated throughout.
  3. Create the sauce! Prepare the sauce by combining the following ingredients in a small saucepan. Cook over medium heat for 5 minutes. Set aside.
    • 1 cup of apricot preserves
    • 3 tbsp. GF soy sauce
    • 1 minced garlic clove, minced
    • 1  piece fresh ginger, grated
    • ½ tsp. sesame seeds
    • ½ tsp. dry mustard powder
    • 2 cups water
  4. Baking! Preheat oven to 400 degrees.  Heat 3 tbsp. of olive oil in a large skillet.  Remove the pork from the marinade.  Sear the pork in the skillet on all sides.  Finish the cooking by placing the entire skillet in the oven for 10-15 minutes, until a meat thermometer registers 140 degrees.
  5. Remove pork from skillet and place on a rimmed platter.  Pour half the sauce over the tenderloins.  Cover with heavy duty foil and let sit for 10 minutes.Pork Tenderloin (GF, DF, EF)
  6. Serve warm with the remaining sauce on the side, and enjoy! Be sure to store some leftovers in the fridge for an easy, tasty lunch tomorrow!Pork Tenderloin (GF, DF, EF)

* Adapted from Kicinski’s Asian Inspired Pork Tenderloin. Our version is baked, instead of grilled, but all the ingredients are the same!

** Thank you so much to my mom and sister for all the pictures, cooking, and being such amazing celiac allies.heart

22 thoughts on “Pork Tenderloin & Some Good Reading

      1. Thanks! They’re the best! Especially my sister, she’s always been so understanding and accommodating. She never complains even though we can’t eat at most restaurants when I’m home. 🙂

  1. hey oh wow congrats on the book. I am trying more and more gluten free as cutting it down, this is great my boys generally dont like ham unless its the Xmas ham so I am gong to try this one, thank you for sharing xx

    1. Thanks! I hope you enjoyed a virtual bite. 😀

      And, I don’t know if it helps you at all, but my recipe tab color codes the Big 8 allergens in each of my recipes. I’m only allergic to two of them, so I try to be as allergy-friendly for the rest as I can!

  2. Kaila, what a beautiful plate and a party-worthy dish!! I always find it difficult to prepare meats in a delicious way, always gets so dry when I attempt to make some, so I usually make a lot of sauce. But these tenderloins definitely look absolutely juicy and delicious! Thanks for bringing this to the party and hope you had as much fun as all of us! hugs, Sylvia, co-hosting this week with Margy and Angie 😉

    1. Thank you so much for your kind remarks (and co-hosting!). We love marinades in our house. The other one we use on pork is a lemon and herb marinade. Have a wonderful week, and I look forward to seeing you at the next fiesta now that you’re back from Switzerland! 🙂

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