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    Scott Adams

    Citrus Glazed Pork Loin (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Jay Berger.



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    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.

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    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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