Recipe Review - Roast Stuffed Pork Tenderloin

Hello,

I was looking for a more flavorful recipe for pork that my daughter could eat and the rest of the family and any company would enjoy. The recipe for Roast Stuffed Pork Tenderloin from 125 Best Gluten-Free Recipes was a perfect fit. We had already tried stuffing our pork tenderloin with broccoli and bread crumbs, but the additional ingredients that Donna Washburn and Heather Butt used for creating a slightly tangy sauce to pour over the tenderloin were a perfect match for putting this recipe over the top as something we would be proud to serve company.

This recipe serves 4, so we used a 2 lb pork tenderloin, sliced it lengthwise down the side, doubled the recipe for all of the other ingredients (except the nuts, of course!), and tied it together with string. Since we were cooking a larger piece of meat we used the meat timer to determine when it was done. It was moist and delicious.

This cookbook is mainly a gluten free cookbook, so there are recipes which contain eggs, dairy, soy, nuts and other allergens. You may want to check this book out of the library first to make sure there are enough recipes that you will be able to use with your limited diet. I for one would recommend buying it for the White Bread recipe alone. It is the best we have ever tasted and we now make it at least once a week!

Recipe - Pork Roast

Hello,

You will notice that we use a lot of pork in our recipes. That is because my daughter was allergic to chicken, beef, turkey, fish and so on for five years. It was during that time that we ate mostly pork and ham. Here is yet another recipe for pork roast.


Pork Roast

1 - 2 lb boneless pork roast
1 tbsp. olive oil (We use corn oil.)
2 cloves garlic, minced or crushed (We sprinkle the pork with Garlic Powder.)
1 tsp. salt (We salt the roast on one side then the other.)
1 tsp. pepper (We pepper the roast on one side then the other.)
6 large carrots, peeled and finely diced
6 stalks celery, finely chopped
4 potatoes, chopped

Preheat the oven to 350 º F. Pour or spray the oil over the pork and then add the garlic, salt, and pepper. Place the pork in the center of a 9"x13" baking pan. Place the mixed vegetables around the pork. Cook for about 1 hour, until juices run clear when pricked with a fork, or until the meat thermometer reaches 160 º F. If you would like a pale pink center, you should cook the pork until it reaches approximately 140 - 145 º F.

Recipe - Brown Sugar Pork

Hello,

Katie loves this recipe, but the rest of us do not like it as much (possibly because we ate it so many times when her diet was so limited).

Brown Sugar Pork

2/3 cup packed light brown sugar
1/4 cup applesauce (We just pour applesauce over the top. You can also use cinnamon applesauce.)
1 1/2 tsp ginger (We avoid.)
2 lbs. boneless pork loin roast (We cut it into slices so the applesauce is over each piece.)

Preheat oven to 325 º F. I usually place the meat in a baking pan and cover lightly with aluminum foil. You can also use a lightly floured oven bag or even the Crockpot. In a small bowl combine brown sugar, applesauce and ginger. Place pork roast in pan, poke a few holes with your fork or slices with your knife, and pour the mixture over the pork. Cook for approximately 1 hour at 325 º F or until the meat thermometer reaches 160 º F.

Recipe - Pork Tenderloin on the Grill

Hello,

My husband came up with this recipe for making our meat more tender. Buy a large pork tenderloin, put it in a large container and soak it in water and a 1/2 cup of salt for about 1/2 hour to 45 minutes. Wrap the tenderloin very largely and loosely in aluminum foil. If you have a two burner grill, turn one burner on as high as you can and place the wrapped tenderloin on top of the other burner that is not on. Close the lid. If you are using coals, move all the coals to one side of the grill and cook the tenderloin on the other side. Cook the tenderloin until it reaches 160 º F or for about 2 hours. (We always use aluminum foil with all of Katie's food on the grill to ensure it does not come into contact with any protein that could be there from another meal. She also used to be very allergic to garlic and onion which we mixed in our hamburgers.) You can also wrap lots of cup up veggies or ears of corn in aluminum foil and cook them on the grill. It will be delicious!

Recipe - Pork Tenderloin

Hello,

This is so ridiculously easy that it almost seems silly to post it, but honestly when your brain if full of all the things your child can't eat it is nice to see something easy that they can eat. Now when my daughter was little, ages 0-9, she could not tolerate any spice or condiment other than salt. Thankfully, and probably because of the help of our doctor and Liquid Zinc (which our daughter was deficient in and which the doctor claimed would broaden our daughter's palate and it seems to have done so), as she has become less allergic to things she has also been able to add a few things that used to taste funny to her to her diet.

Easy Pork Tenderloin

3-5 lbs of Pork Tenderloin cut into two long strips
1/2 cup or more of filtered water to fill the bottom of the glass pan and about 1/4 inch of the tenderloin

To Taste:
Salt
Pepper
Garlic Powder
Onion Powder

Sprinkle salt, pepper, garlic powder, and onion powder over the entire pork tenderloin, flip it and repeat on other side. Loosely cover the pan with aluminum foil so that steam can release from at least one side. You can bake at 350 º for about 40-50 minutes or until meat thermometer shows that the meat is done. This will be incredibly tender and juicy.