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.
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!)
- 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. After 10 hours, remove the pork from the Ziplock, and rinse the tenderloins with cold water. (You should get rid of the brine).
- 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.
- 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
- 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.
- 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.
- 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!
* 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.