Gluten Free Asian Glazed Pork Tenderloin Recipe
Ever since the American pork industry decided to lighten up and create the “other white meat,” pork has been leaner and far less tasty. It is just a fact that fat often equals flavor.
This just means we need to find other ways to make our pork dishes full of fabulous flavor. Honey and pork have a natural affinity for each other as do Asian flavorings – thus this recipe for Gluten Free Asian Glazed Pork Tenderloin. It is quick, delicious, and simple as can be.
We have all been served (or worse yet, served) pork that is dry. What a shame! One of the secrets to this dish, aside from the flavor-packed glaze, is roasting the tenderloins at a high heat and not over cooking them! Gone are the days when we had to cook pork to the consistency of shoe leather in order to keep from contracting some awful disease. Current safety regulations specify 145 degrees to be perfectly safe. It leaves the pork slightly pink inside and juicy.
As with any roasted meat, it is always a good idea to let the roast sit for 5 minutes or so before slicing to let the juices re-distribute through the meat and not end up on your cutting board. Use this time to slightly reduce the sauce.
This is one of those weeknight dishes that’s fancy enough for guests – my favorite kind of recipe!
Recipe notes: I used Wholesome Sweeteners organic honey and brown sugar, gluten free tamari, a couple cloves of garlic grated on a microplane grater, sesame oil and rice vinegar for the glaze. As an added means of making sure the pork stays nice and moist, I poured a cup of gluten free chicken broth into the roasting pan. After a fairly quick roasting, the pan juices are reduced down slightly to create a lovely Asian sauce. Make sure to baste the tenderloins while roasting to get a nicely glazed roast.
- 2 pork tenderloins about 2 pounds total
- Kosher salt
- Black pepper
- 1/3 cup Wholesome Sweeteners Organic honey
- 2 tablespoons organic gluten free tamari or soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves finely grated or minced
- 1 cup gluten free chicken broth
Preheat oven to 425 degrees.
Sprinkle the pork tenderloins generously with salt and pepper. Place in a roasting pan.
In a small bowl, combine the honey, soy sauce, brown sugar, vinegar, sesame oil, and garlic. Pour over the pork tenderloins. Pour the chicken broth into the bottom of the roasting pan. Roast for 20 – 30 minutes or until an instant meat thermometer reaches 145 degrees. Remove the tenderloins from the pan, cover with foil and let sit for 5 minutes before slicing.
Strain the liquid from the roasting pan into a saucepan and bring to a boil. Reduce slightly, about 2 minutes.
Slice the pork tenderloins, drizzle with some sauce and serve the rest of the sauce on the side.
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