Gluten Free Thai Pork Tenderloin

Gluten Free Thai Pork Tenderloin Recipe

by Carol Kicinski on April 27, 2011

Variety really is the spice of a gluten-free life. For many of us, when we first embarked on a gluten-free diet, we probably kept our menus fairly simple; roasted meats, steamed veggies and maybe some rice. All fine and perfectly delicious but let’s face it – to stick to a diet like that night-after-night can get BORING!

The very best thing about cooking at home is that you can create variations of restaurant favorites tailored to whatever food intolerances you or family may have.

This recipe for example is a play on Thai Amazing Chicken except that it is made with pork. Oh… and it is gluten, dairy and nut free! It is also dead simple to make with some pantry staples, pork tenderloin and about 45 minutes of time.

I love pork tenderloin; it is so easy to prepare and just looks great – fancy without the fuss. Topped of with a nut-free Thai-inspired “peanut” sauce it is a great way to bring a touch of the exotic to your week night dinner table.

The nut-free “peanut” sauce is made with Sunbutter, a nut-free peanut butter alternative made from sunflower seeds which actually has more depth of flavor than peanut butter. This recipe makes lots of sauce, which is a good thing. It is as delicious on rice and broccoli as it is on the pork. I actually could eat it on just about anything.

Bringing the flavors of around-the-globe to my dinner table is just one way I add a little variety to my life. What do you cook when you want to spice things up?

Enter to win a basket full of Sunbutter products here.

gluten free thai pork tenderloin dairy free nut free

Gluten Free Thai Pork Tenderloin Recipe

Ingredients

1 -13.5 ounce can coconut milk
2 tablespoons gluten-free soy sauce
2 tablespoons fish sauce
3 tablespoons fresh lime juice (about 2 limes)
1 -2 tablespoons chili garlic paste
3 tablespoons agave nectar, brown sugar or honey
1 whole pork tenderloin (about 3 pounds)
2 tablespoons olive oil
½ heaping cup Sunbutter

Directions

Preheat oven to 400 degrees.

Combine the coconut milk, soy sauce, fish sauce, lime juice, chili garlic paste, agave (or brown sugar or honey) and pour into a large freezer bag. Add the pork tenderloin and let marinate at room temperature for 15 – 20 minutes. You can also prepare this a day ahead but let it marinate in the refrigerator, taking it out about 10 minutes before cooking to take the chill off.

Heat the oil in an oven proof skillet over medium-high heat. Remove the pork from the marinade, reserving the marinade, and dry it well with paper towels. Brown in the hot oil until seared, about 3 minutes per side. Place the tenderloin in the preheated oven and cook for 20 – 25 minutes or until the pork reaches 155 – 160 degrees on an instant-read thermometer for medium, cook more if you prefer your pork less pink. Remove from oven and let rest for 5 minutes.

Pour the reserved marinade in a saucepan and bring to a boil over medium-high heat. Once the mixture has boiled, add the Sunbutter and cook, stirring until heated though and smooth. If sauce is too thick, add a little water to thin it out. Taste the sauce and add a little more sweetener or chili garlic paste if desired. Slice the pork loin roast and serve the sauce on the die.

Servings

This gluten free recipe serves 4 people.

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Ready for dessert?

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Categories:    Main Dishes

{ 12 comments… read them below or add one }

Megan April 27, 2011 at 2:52 pm

Beautiful recipe! I like the sunbutter addition – great idea!

Reply

Carol Kicinski April 27, 2011 at 10:32 pm

Thank you Megan!

Reply

Laurie April 27, 2011 at 10:29 pm

I have been using Sunbutter ever since I first read about it on your site, I agree it has so much more depth of flavor than peanut butter, I love it. This recipe looks wonderful but I don’t eat pork, do you think the sauce would be good on chicken?

Reply

Carol Kicinski April 27, 2011 at 10:30 pm

Yes Laurie, it would be great on chicken! I am so happy you like Sunbutter as much as we do.

Reply

InTolerantChef April 29, 2011 at 3:06 am

We eat a lot of Thai flavour inspired dishes here in Australia. I would add in a few shredded Kafir lime leaves growing in my garden as well. Great dish!

Reply

Carol Kicinski May 3, 2011 at 9:12 pm

Thanks and that sounds like a great addition!

Reply

Gluten Intolerance May 10, 2011 at 8:16 pm

I don’t think so if I can eat that green leaf one but it looks nutritious. I think adding SunButter instead of peanut butter is more delicious. All the ingredients are easy to find in our place so I can easily try it at home.

Reply

Lori August 30, 2011 at 12:34 pm

Will try this one FOR SURE, looks sooo good! Although I will have to eliminate the soy and fish. I’m sure it will still be good! Thanks for the recipe:)

Reply

Tracy February 20, 2012 at 10:23 pm

Wow! Absolutely delicious and super easy too. We ate the sliced pork loin with rice noodles and steamed cauliflower. The sauce is incredible!

Reply

Carol Kicinski February 21, 2012 at 9:10 am

Thanks for reporting back Tracy, I am so happy you enjoyed it as much as we did!

Reply

Marlys Wasmund June 9, 2013 at 6:37 pm

The recipe looks so good, however I cannot buy Sunbutter where I live. Can I use natural peanut butter?

Reply

Carol Kicinski June 10, 2013 at 8:57 am

Yes, absolutly! Enjoy.

Reply

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