Gluten Free Thai Pork Tenderloin Recipe
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 Gluten Free Thai Pork Tenderloin 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 from 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.
- 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
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 side.
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