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  • Jefferson Adams

    Herb and Almond-Crusted Pork Tenderloin (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    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.

    Ingredients:

    • 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



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    Directions:
    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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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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