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Herb and Almond-Crusted Pork Tenderloin (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Almond crust makes a delicious pork tenderloin. Photo: CC--Timothy Vollmer
Celiac.com 04/26/2016 - Pork tenderloin offers a cheap, tasty way to dress up an otherwise simple dinner. This recipe creates a crust of savory herbs and roasted almonds to deliver a memorable pork tenderloin that makes a great centerpiece.
- 1-1½ lb. pork tenderloin
- ¼ cup roasted almonds
- 5 cloves garlic
- ½ cup Rice Chex, crushed
- ¼ cup fresh flat-leaf parsley
- 1 tablespoon gluten-free mustard
- 2 tablespoons olive oil
- 1 bunch spinach, rinsed
- Kosher salt and pepper
Heat oven to 400°F.
Line a rimmed baking sheet with parchment paper or foil.
In a food processor, roughly chop the almonds and 3 cloves garlic.
Add the ground Chex and parsley and pulse into small crumbs.
Season the pork with salt and pepper, then rub with mustard.
Coat with the Chex mixture, pressing gently to help it adhere.
Move the pork to the prepared baking sheet and roast until the internal temperature reaches 145°F, 18 to 22 minutes.
Let rest at least 5 minutes before slicing.
Meanwhile, thinly slice the remaining 2 cloves garlic.
Heat the oil in a large skillet over medium heat.
Add the garlic and cook, stirring until fragrant, about 1 minute.
Add the spinach and a dash of salt and pepper and cook, tossing, until beginning to wilt, about 2 minutes. Serve with the pork.
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