Pork Tenderloin Gluten Free Recipes

PORK TENDERLOIN (GLUTEN-FREE)

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Mix bread crumbs, olive oil, oregano, basil, rosemary, and garlic powder in a resealable plastic bag. Add pork tenderloin, seal bag, and shake until pork is coated. Place coated pork on the prepared baking sheet.
• Bake in the preheated oven until pork is cooked through, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let pork rest for 10 minutes before cutting into 1/2-inch thick slices.

GLUTEN-FREE ROSEMARY ROASTED PORK TENDERLOIN

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Place pork tenderloin in pan. In small bowl, mix rosemary, salt, sage and pepper. Rub half of seasoning mixture on pork.
• In medium bowl, toss sweet potato, pears and onion with oil until coated. Sprinkle with remaining seasoning mixture; toss. Place vegetables around pork.
• Bake 25 to 30 minutes, stirring vegetables and pears gently once or twice during baking, until pork has slight blush of pink in center and meat thermometer inserted in center reads 145°F, and vegetables are tender. Remove from oven; cover with foil. Let stand 3 minutes. Cut pork into 1/2-inch slices. Serve with vegetables. Garnish with fresh sage leaves.

PORK TENDERLOIN CORDON BLEU

Steps:

• Pre heat oven to 375℉. Rinse your pork tenderloins and pat dry. Season with salt and pepper.
• Then add oil and butter to a large skillet and heat on high until hot, but not smoking. Place your tenderloins in the skillet and brown well on all sides.
• Next, remove your tenderloins to a cutting board. You're going to butterfly each tenderloin by slicing lengthwise, but not all the way through just so you can open them like the wings of a butterfly.Spread dijon mustard evenly down the center of each tenderloin.
• Roll up the cheese inside the ham slices folding over the ends of the ham and then rolling it up to seal in the swiss cheese. Place these roll ups along the inside of each tenderloin.
• To hold stuffing inside, tie each tenderloin with cotton butcher's twine at 2-inch intervals,
• Transfer your tenderloins to a baking dish and roast for just 30 minutes. Then let the tenderloins rest for 10 minutes before slicing.Snip and remove each string and slice each tenderloin crosswise to reveal spirals of delicious pork, melted cheese and ribbons of sweet ham.

JUICIEST BAKED PORK TENDERLOIN

Steps:

• Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
• Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
• Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
• Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
• Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
• Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.