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


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.

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

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.

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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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