Honey & Garlic Pork Tenderloins

Honey & Garlic Pork Tenderloins

It’s not very often that I come across a recipe that I don’t have to make ANY changes to in order to make it Gluten-Free and allergy-friendly for my family, but this recipe needed ZERO changes!!! Plus, it was quick and easy to make AND everyone loved it 🙂 This yummy recipe is for two (2) Pork Tenderloins, making it perfect for a large group and/or leftovers.
I owe a HUGE “Thank You” to Ashley Fehr @thereciperebel.com for sharing this wonderful recipe 🙂

The Tenderloins:

  • 2 Pork Tenderloins (approximately 2-2 1/2lbs total) (rinsed & trimmed of most fat (leave a little for flavor))
  • 1-2 Tbsp Olive Oil (or Canola Oil (I used Light Olive Oil))
  • 1 tsp Seasoning Salt (I used “Castle” brand Seasoning Salt, but any brand will do)

The Honey-Garlic Sauce:

  • 2/3 Cup Honey
  • 1/4 Cup Chicken Broth (Regular or low sodium – I used “Orrington Farms” Chicken Broth Base & Seasoning because I know it’s Gluten-Free (purchased from Walmart))
  • 2 Tbsp Soy Sauce (Regular or low sodium – I used Tamara for GF)
  • 2 Tbsp Minced Garlic (I used the already minced from a jar for ease and speed)
  • 1 Tbsp Apple Cider Vinegar
  • 1/4 tsp Salt (omit if you’re on a low sodium diet)
  • 1 1/2 Tbsp Corn Starch
  • 1-2 pinches Red Pepper Flakes
  1. Preheat oven to 400 degrees F.
  2. Lightly spray a 9″ x 13″ baking dish with cooking spray; set aside.
  3. Rinse both Tenderloins with cold water and pat dry with paper towels; trim majority of fat and place both tenderloins into the prepared baking dish; set aside.
  4. In a medium mixing bowl, whisk together all of the Honey-Garlic sauce ingredients until all of the corn starch is dissolved – I used boiling water to make the Chicken Broth and this helps dissolve the corn starch.
  5. Carefully pour the sauce around the pork tenderloins – try not to pour the sauce on top of the tenderloins, as it will prevent them from browning.
  6. Bake in the preheated oven, uncovered, for 20-25 minutes (until pork temperature reaches 140 degrees F).
  7. Remove and lightly cover with foil to rest for 10 minutes before slicing.
  8. Drizzle sauce over the pork slices before serving.
  9. Serve with your favorite sides and ENJOY 🙂
Dinner, Main Dish
American



Quick & Easy Copycat Chick-fil-A Sauce

Quick & Easy Copycat Chick-fil-A Sauce

Just in time for the Fourth of July! This quick and easy Copycat Chick-fil-A Sauce will not disappoint! Use this dip/sauce for everything from fries and chips to veggies to spreads for sandwiches, wraps, burgers….the sky is the limit 😉

  • 1 Cup Mayonnaise (I use Hellmann’s)
  • 4 tsp Yellow Mustard
  • 4 Tbsp Barbecue Sauce (I use Sweet Baby Ray’s, but you can use whatever bbq sauce you have on hand)
  • 4 Tbsp Honey
  1. In a small bowl, combine all ingredients using a whisk or rubber spatula until completely combined.
Appetizers, Dinner, Hors d’Oeuvres, Lunch, Snacks
American



Honey-Lime Salmon

Honey-Lime Salmon

Yes, I’m posting another Salmon recipe 😉 My family just LOVES Salmon SO much that I am always in search of new and different ways to prepare it! We also adore anything citrus, so this recipe is perfect for us!!! With just a few ingredients needed and about 20 minutes, this yummy dish earns 5-stars in this household 🙂
As usual, I have to thank Ree Drummond for sharing the original version of this wonderful recipe! I made a few adjustments to the original version in order to make it Gluten-Free and allergy-friendly for my family.

  • 1-1 1/2 lb Salmon (cut into 4 fillets; skin removed, if desired)
  • 1-2 Tbsp Canola Oil
  • 4 Tbsp Butter, Unsalted (divided)
  • 1-2 pinches Salt
  • 1-2 pinches Ground Black Pepper
  • 1-2 Tbsp Honey (start with 1 Tbsp and add more for desired sweetness)
  • 1 Tbsp Gluten Free Soy Sauce
  • 2 Medium Limes, Zest & Juice (Divided)
  • 2 + 1/2 Tbsp Fresh Parsley, chopped (reserve the 1/2 Tablespoon for serving)
  • 1-1 1/2 Cups Rice, cooked (for serving)
  1. Begin cooking the rice while you prepare the Salmon (both should be done at about the same time).
  2. Preheat oven to 250 degrees.
  3. In a large non-stick skillet, heat the oil and 2 Tablespoons of the butter over medium heat until the butter is completely melted and the surface begins to shimmer.
  4. Gently add the Salmon fillets to the pan, skin side down, and season the tops with salt & pepper; cook each side for approximately 3-5 minutes, depending on the thickness of the fillets (they are done when they begin to flake apart);
  5. When the Salmon fillets are done, carefully transfer them to an oven-proof plate/dish and place in the preheated oven to keep warm.
  6. Meanwhile, reduce heat to medium-low and return the skillet to the cooktop.
  7. Add the remaining 2 Tablespoons of Butter, Honey, GF Soy Sauce, Zest & Juice of 1 Lime to the skillet and stir until the butter is completely melted and the mixture begins to boil; cook until the sauce begins to thicken (about 1-2 minutes); add the chopped Parsley and mix thoroughly.
  8. Next, carefully add the Salmon fillets back into the skillet and spoon the sauce evenly over each fillet; continue cooking for 1-2 minutes while continuing to baste the fillets with the sauce mixture.
  9. Mix the remaining Zest & Juice of the other Lime into cooked rice; serve the Salmon fillets over the rice and drizzle remaining sauce and reserved Parsley over the tops of each fillet.
  10. Enjoy!
Dinner, Lunch, Main Dish
American



Honey-Sriracha Tofu Bites ~ Dairy-Free; Gluten-Free; Vegan

Honey-Sriracha Tofu Bites ~ Dairy-Free; Gluten-Free; Vegan

This quick & easy recipe is chock full of flavor. It’s sweet with a kick of heat and is ready in about 20 minutes! Serve over rice with your favorite veggie 🙂

  • 14 oz. Medium-Firm or Firm Tofu
  • 1 tsp Garlic, minced
  • 2 Tbsp Sriracha Sauce
  • 2 Tbsp Braggs Liquid Aminos (you may also use Soy Sauce)
  • 4 Tbsp Honey (I usually add 4 Heaping Tablespoons)
  • 2 Tbsp White Wine Vinegar (you may also use Rice Vinegar)
  • 3-4 Tbsp Potato Starch (or GF Corn Starch*)
  • 3 Tbsp Canola Oil
  • 1-2 Chopped Fresh Green Onions (optional for topping)
  1. Gather all ingredients.
  2. Drain the water off of the block of Tofu and set the tofu on several layers of paper towels for about 10 minutes, flipping over a few times (this step helps pull the water out of the tofu, so it won’t “sweat” and add a bunch of liquid to your dish while cooking).
  3. While the tofu is draining, whisk together the Garlic, Sriracha, Braggs Liquid Aminos, Honey and Vinegar until completely blended. Set aside.
  4. Next, cut up the tofu into cubes and place in a medium to large bowl.
  5. Sprinkle the Potato Starch (NOT Potato Flour) over the cubes of Tofu and gently toss to evenly coat. *You may use Corn Starch in place of the Potato Starch, but the end result will be a little different…more crispy and chewy when using the Corn Starch; the Potato Starch results in a softer outside and somewhat “gummy.” My family prefers the Potato Starch, but both end up tasting delicious 😉
  6. In a large non-stick skillet, heat the Canola Oil over Medium to Medium-High heat until it has a shimmer on the surface, which indicates that it’s ready.
  7. Carefully, add the coated Tofu cubes and spread them out evenly. Cook each side for about 2-3 minutes or until Tofu turns a light, golden brown.
  8. Add about 1/2 to 3/4 of the Honey-Sriracha Sauce (the reserve sauce is for topping) to the lightly-browned Tofu and gently stir to coat the Tofu.
  9. Lower the temperature to Low and continue cooking for another 2-3 minutes, or until the sauce has thickened.
  10. Serve over Rice, spooning a little bit of the reserve sauce over the top, and pair with your favorite vegetable. Yummy!

A BIG “Thank You” to pickledplum.com for sharing the original recipe 🙂 I made a few changes in order to make it allergy-friendly for my family.

Dinner, Lunch, Main Dish, Side Dish



Stovetop Chicken in an Indian Curry Sauce

Stovetop Chicken in an Indian Curry Sauce

My mouth was watering just smelling this sweet and savory light Indian Curry Sauce simmering on the stove! The spices, cream and honey meld together perfectly into the most fragrant and delectable sauce that I have ever tasted 🙂 This yummy sauce pairs nicely with just about any vegetable, protein and/or starch. I hope you enjoy it!

The Curry Sauce:

  • 1/4 Cup Vegetable OIl (I used Canola Oil)
  • 1 Medium Onion, Finely Chopped (I used a Vidalia Onion)
  • 3 tsp Minced Garlic (I use the already minced Garlic in a jar)
  • 1/2 tsp Ground Ginger
  • 2 Tbsp Curry Powder (I used Madras Curry for a little bit more heat)
  • 3 1/2 Cups Chicken Broth
  • 1 Cup Heavy Cream (You can also use Half & Half or Whole MIlk)
  • 1 Tbsp Gluten Free Cornstarch
  • 2 heaping tsp Honey
  • 2-3 Pinches Salt
  • 2-3 Pinches Ground Black Pepper

The Chicken:

  • 4 Boneless, Skinless Chicken Breasts (Rinsed, trimmed and patted dry with a paper towel)
  • 1-2 Tbsp Salted Butter
  • 1-2 Tbsp Canola Oil
  • Salt & Pepper (Sprinkled over both sides of Chicken)

Making the Curry Sauce:

  1. Gather ingredients.
  2. In a medium-sized heavy saucepan, heat the Canola Oil over Medium heat.
  3. Add the finely chopped onion and cook for about 5 minutes, or until onion is translucent.
  4. Stir in the Garlic, Ginger and Curry and cook until fragrant (1-2 minutes).
  5. Add the Chicken Broth and stir well. Reduce heat to Low and simmer for about 20 minutes to reduce the mixture a little.
  6. While the broth is reducing, whisk the Cream, Cornstarch and Honey together in a small bowl until completely blended and smooth.
  7. Slowly whisk the Cream mixture into the Chicken Broth mixture, combining the ingredients completely. Simmer for about 5 minutes. Add a few pinches of Salt and Pepper to taste.
  8. Keep the sauce warm while cooking the chicken.

Cooking the Stovetop Chicken:

  1. In a large skillet, heat the Butter and Oil over medium-low heat until the butter is completely melted and bubbling.
  2. Add the Chicken Breasts, sprinkling with Salt & Pepper on both sides. Cook on each side for about 5-7 minutes per side, making sure that both sides are a light golden brown (internal temperature should be 165 degrees)
  3. Once the Chicken Breasts are nicely browned on both sides, use a ladle to spoon several scoops of sauce over the Chicken Breasts in the skillet. Turn the breasts over to thoroughly coat in the sauce.
  4. Serve the Chicken Breasts whole with your favorite side and vegetable and more sauce drizzled over the top…or cut up into bite-sized pieces and serve over Rice and with Steamed Broccoli and more yummy sauce!!!
    Enjoy!
Dinner, Main Dish
Indian



Honey-Ginger Pork Tenderloin

Honey-Ginger Pork Tenderloin

This wonderful dish has quickly become one of our regular Favorite meals! It turns out tender and very flavorful every time 🙂 It’s SO easy to prepare and goes well with just about any side dish. I usually marinate two tenderloins at a time – one for that day’s meal and one to freeze for later (perfect for those days when you just don’t feel like cooking). A HUGE “Thank You” to www.thechunkychef.com for sharing this incredible recipe 🙂

  • 1 Pork Tenderloin (trimmed, rinsed and patted dry with paper towels)
  • 1/2 Cup Honey
  • 1 1/2 Tbsp Fresh Ginger, grated
  • 2 Tbsp Fresh Lemon Juice (or bottled)
  • 2 1/2 Tbsp Soy Sauce (I use the Low-sodium variety)
  • 2 tsp Garlic, minced (I use the all-ready minced Garlic in the jar)
  • Pinch Cayenne Pepper
  • Kosher Salt (to taste)
  • Ground Black Pepper (to taste)
  • 1-2 Tbsp Olive Oil (for searing)
  • Fresh, Chopped Parsley (garnish)
  1. Gather the ingredients.
  2. Place the trimmed, rinsed and patted dry Pork Tenderloin into a large Ziploc baggie. Set aside.
  3. In a small/medium bowl, combine the Honey, Ginger, Lemon Juice, Soy Sauce, Garlic and spices. Whisk/mix until well combined.
  4. Pour half of the marinade into the baggie with the Pork and seal. Let marinate in refrigerator for 4-24 hours. Reserve the other half in an airtight container in the refrigerator for later.
  5. When ready to bake the pork, preheat oven to 400 degrees.
  6. Line a baking sheet with foil and set aside.
  7. Remove the reserved marinade from refrigerator and set aside.
  8. In a large skillet, heat the Olive Oil over Medium to Medium-High heat.
  9. Once the oil is heated, remove the Pork Tenderloin from the marinade and place into the heated oil/pan. Sear all sides of the tenderloin until a light golden brown.
  10. Place the seared Pork onto the prepared baking sheet and bake for about 15 minutes, or until inside temperature of Pork reaches 132-134 degrees.
  11. Evenly brush the Pork with the reserved marinade and continue baking for 5-7 more minutes, or until inside temperature reaches 140 degrees. Note: you may broil the Pork on High for a couple of minutes instead of continuing to bake, if desired.
  12. Remove the Pork from the oven and cover loosely with foil. Let rest for about 5 minutes – pork will continue to cook and should register 145 degrees with light pink insides (see photo).
  13. Brush the Pork with run-off marinade from baking sheet and sprinkle the top with the Fresh, Chopped Parsley. Slice into desired thickness and serve with your favorite sides and veggies. Enjoy!

Note: If you’re preparing 2 Tenderloins, simply double all ingredients.

Dinner, Lunch, Main Dish
American, Asian



Copycat Chipotle Honey Vinaigrette Salad Dressing

Copycat Chipotle Honey Vinaigrette Salad Dressing

Chipotle’s Honey Vinaigrette Salad Dressing is my husband’s all-time FAVORITE dressing/dip! But, now that we no longer live near a Chipotle restaurant, I decided to make it myself 😉 My husband stated that he likes it even better than Chipotle’s, because he can really taste the Honey! He uses it as a salad dressing, dip, sauce, potato topping, etc. I hope you enjoy it as much as he does 🙂

  • 2-3 Small Chipotle Peppers in Adobo Sauce
  • 3/8 Cup Vinegar (I use White Wine Vinegar for its milder taste, but you can use Red, Apple Cider, Balsamic or Rice Wine Vinegar)
  • 3/4 Cup Canola Oil
  • 1 tsp minced garlic (I use the Minced Garlic in a jar)
  • 3 heaping Tbsp Honey (I use 100% Pure Honey)
  • 1 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Dried Oregano
  1. Gather all the ingredients.
  2. Using a blender or food processor, dump all of the ingredients into the blender/food processor and puree until smooth.
  3. Pour dressing into desired container and serve. Refrigerate any leftovers. Enjoy 🙂
Appetizers, Dinner, Hors d’Oeuvres, Lunch, Main Dish, Salads
American, Mexican



Spicy Roasted Cauliflower (Gluten Free)

Spicy Roasted Cauliflower (Gluten Free)

I’m not a big fan of cauliflower, not because it tastes bad, but because it really doesn’t have much flavor at all. But, THIS recipe sold me on eating more cauliflower…it’s SO Spicy, Flavorful and Easy to make that I just can’t get enough!!! It’s even great cold the next day! Bon appetit! 🙂

  • 1 Head Cauliflower
  • 3/4 Cup Gluten Free All-Purpose Flour, sifted (I prefer King Arthur brand)
  • 1 tsp Paprika
  • 2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/4 tsp Ground Pepper
  • 3/4 Cup Skim Milk (You can substitute with Rice Milk, Oat Milk, Coconut Milk or Soy Milk)

Spicy Sauce:

  • 1/4 Cup Hot Sauce or Buffalo Sauce (For a less-spicy version, use a mild Buffalo Sauce)
  • 2 Tbsps Canola Oil (You can substitute with Olive Oil, Coconut Oil, etc.)
  • 1 Tbsp Honey
  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with parchment paper (or foil sprayed with non-stick cooking spray) and set aside.
  3. Cut up the Cauliflower into bite-size pieces and set aside.
  4. In a large bowl, whisk the GF Flour, Spices and Milk together until thoroughly blended. Add the Cauliflower pieces and stir to completely coat.
  5. Dump the coated Cauliflower pieces onto the prepared baking sheet and spread them out into a single layer.
  6. Bake for 20 minutes, stirring the pieces at the halfway point.
  7. While the Cauliflower is baking, thoroughly combine the Hot Sauce, Oil and Honey.
  8. After the first 20 minutes, brush or spoon the Hot Sauce mixture evenly over the Cauliflower pieces. Continue baking for another 20 minutes.
  9. Serve while hot or warm. The Sauce mixture becomes like a crusty cheese coating…it is SO yummy!

Thank you to Pierce Abernathy @ Tasty for sharing the original recipe…I just made a few minor changes to make it GF, lower in sodium and fat 😉

Appetizers, Dinner, Hors d’Oeuvres, Lunch, Main Dish, Side Dish, Snacks



Grilled Honey Pork Chops (Gluten Free)

Grilled Honey Pork Chops (Gluten Free)

This simple, delicious recipe calls for just 5 ingredients. The combination of spices and sweet honey make these pork chops savory and slightly sweet. Serve with rice and a veggie for an easy weeknight dinner. Enjoy!

  • 4-5 Pork Chops (I used boneless and about 1″ thick)
  • 1 Cup Honey
  • 1 Tablespoon Soy Sauce (Gluten Free)
  • Ginger (Sprinkle over each pork chop)
  • Garlic Salt (Sprinkle over each pork chop)
  1. In a small bowl, mix the honey and soy sauce until well blended. Set aside.
  2. Arrange the pork chops in a shallow baking dish and sprinkle with the Ginger and Garlic Salt on both sides.
  3. Pour the honey mixture over the pork chops, being certain to flip over several times to evenly coat. Stab the pork chops with a fork in several places to help the flavors penetrate the meat.
  4. Cover with plastic wrap and refrigerate overnight (or longer…the more they marinate, the more flavorful they become). I flip them over once during this time period to evenly marinate both sides.
  5. When ready to cook, be sure the grill is nice and hot before placing the pork chops on it.
  6. Grilling time will vary depending upon the thickness of the meat. The 1″ pork chops took about 8-10 minutes per side.
  7. Serve with rice or potatoes and your favorite veggies. Yummy!!!

This recipe could also be baked in the oven at 450 degrees for approximately 25-30 minutes (inside temperature should measure 165 degrees) if necessary. Note: cook times will vary depending upon thickness of meat and oven.