Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    Citrus Glazed Pork Loin (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Jay Berger.

    Celiac.com Sponsor (A12):
    For the glaze:
    2 ounces favorite oil
    1 large onion, chopped
    4 cloves garlic, chopped
    1 chipotle pepper, chopped (usually find dried in produce section or canned
    in Mexican section, med. hot)
    1 arbol chili, stem removed (usually find dried in produce section)
    1 tablespoon cracked black pepper
    2 tablespoon Worcestershire sauce
    2 cups orange juice
    2 cups Gluten-free Casein-free barbecue sauce
    6 dashes Tabasco style hot sauce
    2 lemons juiced
    Kosher salt to taste

    For the pork loin:
    3 pounds pork loin
    4 tablespoons olive oil
    2 tablespoons kosher salt
    2 tablespoons cracked black pepper

    Preheat oven to 350 degrees.

    For the glaze: In a small saucepot add canola oil and sauté onions and garlic until translucent. Then add chipotle and arbol chilies and continue to cook until chills start to toast. Then add cracked black pepper and deglaze with Worcestershire sauce and orange juice. Reduce orange juice until starts to thicken. Then add in your favorite barbecue sauce and reduce to low heat. Continue cooking for about 15 minutes. Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside.

    For the pork loin: On a large sheet pan rub the pork loin with olive oil and season with salt and cracked pepper. Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees. Let meat set up for about 5 minutes and slice.



    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    This recipe comes to us from Oliver.
    ½ cup gluten-free margarine
    2 cups onion, chopped
    2 cups celery, chopped
    ¼ cup parsley, fresh, chopped
    8 oz. mushrooms, chopped
    11-13 cups dried out gluten-free bread cubes
    1-2 tablespoons poultry seasoning
    1-1 ½ teaspoons salt
    1-2 teaspoons thyme
    ½ tsp black pepper
    1-2 teaspoons sage, ground
    3-4 cups chicken broth
    2-4 cups chicken cooked, diced
    2 eggs, beaten
    1 teaspoons baking powder
    Melt margarine in a skillet and sauté onion, celery parsley and mushrooms. Put gluten-free bread cubes in a large bowl. Add all the seasonings and toss well. Pour in broth to make mixture quite moist. Fold in diced chicken. Add eggs and toss together well. Add the baking powder and mix well. Place stuf...


    Destiny Stone
    Because of my various dietary restrictions, I have a very difficult time finding healthy, savory breakfast choices. Which is why when I stumbled upon this recipe I was elated! Not only is this gluten-free breakfast sausage recipe vegan, but it is also, soy-free, corn-free and nut-free. Finally, something yummy to add to my scrambled veggie tofu, and potatoes in the morning. This will likely be a new staple in my diet.
    Vegan Breakfast Sausage (Gluten-Free)
    Serving Size: 10 links
    Ingredients:

    2 cups black-eyed peas (15 ½ oz can, un-drained) ½ cup gluten-free potato flour 1/4 very finely chopped fresh mushrooms 2 teaspoons onion powder 1 Tablespoon tomato paste 1 teaspoon crushed fennel 1 dash crushed red pepper flakes -to taste 1 teaspoon basil 1 sprig p...


    Jules Shepard
    Like any casserole, this one is flexible. I've given you a good guideline for correct proportions, but add more or less salmon or tuna; more or less pasta; more or less peas – you get the picture. It will work and be delicious, regardless.
    Lately I've been using canned salmon instead of tuna in this traditional recipe – Costco even carries wild Alaskan Sockeye Salmon (boneless) in the can, which boasts 410mg Omega 3s per serving! So this casserole is not only delicious, but it's a deliciously healthy one-dish meal the whole family will enjoy! Obviously, if you have leftover grilled salmon from the night before, it goes without saying (though I'll say it anyway, just in case!) that re-purposing those leftovers in this casserole would be the very best option!
    I've also experimented wit...


    Jefferson Adams
    Celiac.com 07/30/2013 - Few things answer the siren call of the BBQ grill better than steak. The grill loves steak. Steak loves the grill.
    Whenever and wherever steak and BBQ sing their sizzling love song, good things are about to happen. Hungry eaters are about to smile. Appetites are about to be vanquished with love and good food.
    This simple recipe will help you write your own little verse of that special love song. It is easy to make, and delivers juicy, delicious kebabs that will have your diners laying on the praise and asking for more.
    Ingredients:
    1 pound of cubed beef tri-tip
    3 tablespoons olive oil
    1½ tablespoon soy sauce
    1½ tablespoon Worcestershire sauce
    3-4 cloves garlic, minced
    1 tablespoon parsley, chopped
    1 tablespoon f...


  • Recent Activity

    1. - knitty kitty replied to Holly15892's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      7

      Growth spurt after diagnosis in adulthood

    2. - shadycharacter replied to Linedancegal's topic in Introduce Yourself / Share Stuff
      3

      25 year biopsy confirmed/ate pizza with no ill effects?

    3. - LimpToeTheTimeless replied to Holly15892's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      7

      Growth spurt after diagnosis in adulthood

    4. - trents replied to AlyO's topic in Parents, Friends and Loved Ones of Celiacs
      3

      Possible gluten exposure in 4yo


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,463
    • Most Online (within 30 mins)
      7,748

    shadowblackwood
    Newest Member
    shadowblackwood
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Hannah24
    • jessiemariecar
    • Rhonda H
    • HayleyC123
    • Touche
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...