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Found 8 results

  1. Celiac.com 05/18/2019 - Want to feel like a gourmet chef and dazzle your pickiest eaters with a simple juicy, delicious meat dish? This classic beef tenderloin is just the ticket. A little cooking twine, some salt, pepper, olive oil and butter give this beef tenderloin all the love they need. The result is a timeless classic that is also timelessly tasty, and naturally gluten-free. Ingredients: 1 (4-lb.) trimmed beef tenderloin, tied with cooking twine 4 teaspoons kosher salt 1 tablespoon coarsely ground black pepper 2 tablespoons unsalted butter 1 tablespoon avocado or olive oil Directions: Coat the beef with kosher salt, and pepper, and put it in the fridge uncovered overnight uncovered for 24 to 48 hours. This will give it a flavorful crust. Remove beef from refrigerator, and let stand at room temperature 1 hour. Heat oven to 250°F. Place beef on rack in a pan, and roast on center oven rack until a thermometer inserted in thickest portion registers 125°F for rare, 1 hour and 10 minutes to 1 hour and 30 minutes, turning midway through. When beef reaches desired temperature inside, remove it from oven, and turn on the broiler. Combine butter and avocado oil in a small saucepan, and heat over medium until butter melts. Brush meat with butter mixture, and place under the broiler until browned, turning once, about 1-2 minutes each side. Transfer to a carving board with board dressing, if desired, and let stand 15 minutes before slicing. Serve with Creamy Horseradish Sauce Gluten-Free Creamy Horseradish Sauce Ingredients: 1 cup well-drained prepared horseradish ½ cup sour cream ½ cup mayonnaise 2 tablespoons fresh squeezed lemon juice 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 teaspoons Worcestershire sauce Few drops Tabasco sauce Directions: Add ingredients to a bowl, and mix well, until creamy. Serve.
  2. 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. 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.
  3. Celiac.com 09/30/2014 - Pork tenderloin is a versatile favorite. This recipe for marinated pork tenderloin makes a tasty, grilled version that is gluten-free and ready to please. Ingredients: 2 (¾ pound) pork tenderloins ¼ cup balsamic vinegar ¼ cup gluten-free soy sauce ¼ cup packed brown sugar 1½ teaspoons onion powder 1 teaspoon ground cinnamon ½ teaspoon garlic powder ¼ teaspoon black pepper 2 tablespoons olive oil Place soy sauce, brown sugar, sherry, dried onion, cinnamon, garlic powder, black pepper and olive oil in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours. Heat grill for high heat. Lightly oil grill grate. Place tenderloins on a lightly oiled grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.
  4. Celiac.com 06/05/2014 - Pork tenderloin is one of my favorites, and this recipe offers an easy, tasty meal that will keep your hungriest eaters smiling. Ingredients: 2 tablespoons butter 2 large shallots, minced 2 cloves garlic, minced 1 cup minced mushrooms 1½ pounds pork tenderloin medallions 1 teaspoon potato starch, or corn starch ½ teaspoon ground black pepper ½ cup whole milk yogurt 1 tablespoon cream cheese ¼ cup dry white wine or vermouth ½ tablespoon fresh thyme Directions: Heat oil in a skillet over medium heat. Salt and pepper the pork and add to pan. Cook until lightly browned. Remove pork, and keep warm. To the skillet, add butter, shallots, thyme, and garlic. Stir and cook 2 minutes or so, until soft. Add mushrooms and sauté about 3 minutes. Stir in wine, cook another couple of minutes, until soft. Whisk in yogurt and cream cheese, stirring for another 30 seconds or so. Whisk in potato starch or corn starch, as desired. Return pork to pan, reduce heat to low, and cover. Simmer for 5-10 minutes, stirring occasionally. Serve over rice.
  5. Beef tenderloin is one of those things that I rarely make but, when I do, I always find myself pledging to make more often in the future. Here's a recipe for a delicious beef tenderloin with a port wine and shiitake mushroom sauce that will have your diners asking what they've done to be loved so much. The recipe makes enough to serve two people. Scale accordingly. Ingredients: 1 pound beef tenderloin, cut into 1-inch cubes 1½ tablespoon extra-virgin olive oil, divided 1 cup shiitake mushrooms, thinly sliced 1 cup port wine 2 teaspoons seedless raspberry or blackberry jam 1 teaspoon Worcestershire sauce (Lea and Perins is gluten-free) ¾ cup beef broth salt and pepper to taste Directions: Lightly season beef tenderloin cubes with salt and pepper, then set aside at room temperature, and continue preparing the rest of the ingredients. Heat ¾ tablespoon olive oil in a large skillet over medium-high heat. Stir in the shiitake mushrooms, and cook about five minutes until they wilt and start to turn golden brown. Remove the mushrooms from the skillet and set aside. Heat the remaining olive oil in the skillet until it begins to smoke, then add the beef tenderloin cubes. Stir until cubes are brown on the outside and the meat is cooked just short of your desired degree of doneness, about 5 minutes total for medium rare tenderloin cubes. Remove the tenderloin cubes from the skillet and set aside. Turn up the heat, add the port wine to the skillet and bring to a boil. Boil until the port has reduced by half, then whisk in the jam, Worcestershire sauce, beef broth, and shiitake mushrooms. Continue cooking until the sauce has reduced to ⅓ to ½ cup, about 30 minutes. Once reduced, stir in the tenderloin cubes, and reheat briefly until warm. Remove and serve.
  6. Celiac.com 10/01/2013 - When I want the joys of barbecued pork, but don't have the time or the inclination to labor too long, or to hard, I whip up these little puppies. Just cube some pork tenderloin, or some thick pork chops, skewer, and mop with you favorite gluten-free barbecue sauce. If you have a little extra time, you can make extra sauce and marinate before grilling. Serve with baked beans, greens, and rice for a quick, southern-style barbecue fix. Ingredients: 1 pound pork loin or pork tenderloin, cubed 1½ cups prepared yellow or brown mustard ½ cup cider vinegar ¼ cup balsamic vinegar ½ cup brown sugar 2 tablespoons butter 1½ tablespoon Worcestershire sauce 1 tablespoon lemon juice 1 tablespoon liquid smoke (I use Colgin) 1 teaspoon cayenne ½ tsp cayenne pepper ½ teaspoon white pepper Directions: Make sure your ingredients are gluten-free. I use brown mustard made with cider vinegar, and I use cider and balsamic for this recipe. Mix all ingredients except meat together in a pot and simmer over a low heat for 30 minutes. Marinate cubed pork loin in ⅓ of the barbecue sauce for at least 1 hour, preferably overnight. Skewer cubed pork loin and grill, mopping with ⅓ or less of the barbecue sauce. Serve with the remaining sauce.
  7. Ingredients: 1 teaspoon oil 1 pound pork tenderloins, cut into ¼" slices ¼ teaspoon salt, if desired 1/8 teaspoon pepper 2 ripe plums, pitted, sliced 1 large apple, unpeeled, sliced ½ cup apple cider or apple juice 2 tablespoons brown sugar 2 tablespoons cornstarch 1 tablespoon water Directions: Heat oil in large skillet over medium-high heat until hot. Add pork; sprinkle with salt and pepper. Cook 5 to 7 minutes or until pork is tender and no longer pink. Add plums, apples and apple cider. Cover, simmer 10 minutes or until fruit is tender. Meanwhile, in small bowl combine remaining ingredients; add to skillet. Cook over medium heat until mixture is thickened and bubbly, stirring constantly; boil 1 minute. 4 (1-cup ) servings.
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