Gluten-Free Recipes: Roasted Pork Tenderloin Served Two Ways!

When I tell people I’m gluten-free, they often ask, “What can you eat? Can you eat ANYTHING?” The truth is I’m eating better. Since signing up for The Fresh 20, I am cooking a lot more. The meals are delicious, healthy, and typically are ready in 30 minutes or less.

If you’ve never eaten pork tenderloin, you should. It’s easy to roast and packs a ton of flavor. Plus, it’s budget-friendly, especially if you get lucky like I did and find it on sale at the grocery store! I was pleased to see pork tenderloin served two ways on my meal plan – Roasted Pork Loin with Sour Cherry Sauce on night and Pork Loin Sandwiches the next.

To make the Roasted Pork Tenderloin:

2 teaspoons Herbes de Provence (or
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grapeseed oil (could probably use olive oil)
2 1-pound pork tenderloins

Preheat oven to 425 degrees. Heat a large oven-proof skillet over medium heat. While pan is heating, rub tenderloin with the salt, pepper, and Thyme. Place the oil in the pan. Once the oil is hot, sear the pork tenderloin on all sides until golden brown – about 2 minutes per side.

Place in the preheated oven and roast until temperature reads 145 degrees, about 10-15 minutes.

(BTW, I love my Calphalon pans. They were a wedding gift from one of our favorite people. I never knew I could love kitchen items this much.)

Once the pork is done, move one tenderloin to a platter and cover with foil to keep warm. Wrap the other one to use for a future dinner. Reserve the pan to use for the sauce.

For the Sour Cherry Sauce:

1/2 pound cherries, pitted and
chopped (frozen organic okay)
3 Tablespoons balsamic vinegar
1 Tablespoon of honey
1/4 teaspoon Herbes de Provence (or
Pinch of salt
Pinch of black pepper

Return the skillet to the stove over medium heat. Add in the cherries, balsamic vinegar, honey, herbs, salt, and pepper. Stir to combine, scraping up any brown bits from the bottom of the pan. Once at a boil, reduce heat to low and simmer until the cherries become soft and the liquid reduces slightly.

As a side dish, we simply steamed some carrots. To get my daughter involved in the process, I showed her how to peel carrots. :)

Then, we sliced up the pork tenderloin and topped it with the sauce. This is what my dinner looked like:

It was so good. My picky daughter ate all of her dinner – a rare occurrence! I also think it’s attractive enough to serve to guests.

Two nights later, when I was exhausted from work, we used the other tenderloin to make sandwiches using Udi’s gluten-free classic hamburger buns (the BEST gluten-free bread item I’ve tried to date). Served with a salad and sliced apples, this meal was quick and perfect for a night I didn’t want to cook. Simply brush some olive oil on the buns, add some gluten-free dijon mustard and parmesan cheese on one side, pile the tenderloin on the other side and bake in a 425 degree oven until the cheese is melted. Top with some sliced red onion and you’re golden.

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