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



Mini Chicken “Meatloaf” Cups (Gluten-Free)

This recipe has quickly become a family favorite in our home! It can be made with any ground meat of your choice, or a combination of ground meats. I love the simplicity and versatility of this recipe and the fact that it only requires a few ingredients. You can also sneak in some finely chopped vegetables of your choice for those picky eaters. Also makes a wonderful afternoon snack! I hope you and your family enjoy it as much as we do 🙂

A huge “Thank You” to “The Pioneer Woman” (aka: “Ree Drummond”) for sharing the original version of this recipe. I have made some changes in order to make this dish GF and allergy-friendly for our family.

Mini Chicken “Meatloaf” Cups (Gluten-Free)

  • 1 1/2 Cups Gluten-Free Whole Oats (I use Bob’s Red Mill GF Whole Oats)
  • 1 Cup Whole Milk (or Unflavored Oat Milk for a dairy-free version)
  • 2 1/2 lbs Ground Chicken (or ground Turkey, Pork, Beef or combination of ground meats of your choice)
  • 2 tsp Dried Minced Parsley (or 3 Tablespoons Freshly Minced Parsley)
  • 1/2 tsp Seasoned Salt (such as “Season All” or “Lawry’s”)
  • 1/2 tsp Ground Black Pepper ( )
  • 1/2 tsp Red Pepper Flakes (optional, if you would like a bit of heat)
  • 1/4 + 3/4 Cup Ketchup (more, if needed)
  • Shredded Parmesan Cheese (optional)
  1. Preheat oven to 350 degrees.
  2. Generously spray 18-20 standard muffin cups (2 – 12-cup muffin pans) with cooking spray; set aside.
  3. In a small bowl, mix the Whole Oats and Milk together; set aside for about 5 minutes.
  4. In a large bowl, thoroughly mix the ground Meat, the Oat mixture, Parsley, Seasoned Salt, Pepper and 1/4 Cup Ketchup.
  5. Scoop a 1/4-cup portion of the Meat mixture into the prepared muffin cups and evenly flatten/smooth the tops.
  6. Next, squirt about 1/2 teaspoon of Ketchup onto the tops of each “meatloaf” and smooth the Ketchup evenly to thoroughly coat the tops.
  7. Bake for 25 minutes, then carefully remove the muffin pans from the oven and squirt another 1/2 teaspoon onto the tops of the “meatloaves,” spreading evenly with the back of the spoon to thoroughly coat each “meatloaf.”
  8. Bake for an additional 30 minutes or until edges start to crisp and/or sizzle.
  9. Remove from the oven and add any additional Ketchup to the tops; you may also lightly sprinkle the tops with shredded Parmesan Cheese, if desired; let sit in the pan for about 5 minutes before serving.
  10. Excellent served with a fresh Salad and fruit! Yummy 🙂
Appetizers, Dinner, Hors d’Oeuvres, Lunch, Main Dish, Snacks
American



Turkey & Pork Meatball-Pasta Casserole ~ Gluten Free

Turkey & Pork Meatball-Pasta Casserole ~ Gluten Free

If you’re looking for a REALLY yummy meal that will not only fill your family’s stomachs, but will have them coming back for more, then you have found the perfect recipe! My family loves Italian food, so this one was right up our alley 🙂 I always double this recipe, so I can serve one immediately and freeze the other one for those busier nights. To save on time, you can use a GF Pasta Sauce instead of making the sauce from scratch. Also, most grocery stores sell already-made meatballs (or frozen) in their meat section, but I highly recommend making your own using ground Turkey and Italian sausage…it really adds a wonderful flavor!
As usual, a BIG “Thank You” to The Pioneer Woman for sharing the original version of this recipe – I made a few changes to make it GF and allergy-friendly for my family 😉

Homemade Sauce:

  • 1 Tbsp olive oil (I use the Light variety)
  • 1 1/2 tsp minced garlic (I use the already minced Garlic in a jar)
  • 1 Medium Onion, chopped (I use Vidalia, but any variety is fine)
  • 2 15 oz. cans Tomato Sauce (30 total ounces; I use the plain variety (no spices))
  • 1 12 oz. can Tomato Puree
  • 1 Tbsp Dried Parsley
  • 1 Tbsp Dried Basil
  • 2 Tbsp Granulated Sugar
  • 1/2 tsp Salt (optional)
  • 1/4 tsp Ground Black Pepper
  • 1/2 Cup Whole Milk, room temperature (1% and 2% are also fine)

Homemade Meatballs:

  • 1 lb. Ground Turkey
  • 1 lb. Ground Pork (I use the mild version)
  • 1/4 Cup GF Whole Oats
  • 1/4 Cup Grated Parmesan Cheese
  • 1 Tbsp Dried Parsley
  • 1/2 tsp Dried Oregano
  • 1 Tbsp Milk (Whole, 1% or 2%)
  • 1 Large Egg (lightly beaten)
  • 1 pinch Salt (optional)
  • 1-2 pinches Ground Black Pepper
  • 1-2 Tbsp Light Olive Oil

The Layers:

  • 1 12 oz. Box Gluten Free Pasta Shells (I highly recommend “Jovial” brand – I have tried just about all of the GF Pastas out there and this one comes the closest to tasting like the “real” thing!)
  • 1 16 oz (1 lb) Fresh Mozzarella Cheese, sliced (You can also use the “Pearls” )
  • 1/2 Cup Grated Parmesan Cheese

Making the Homemade Sauce:

  1. In a large saucepan/pot, heat 1-2 Tbsp. Olive Oil over Medium/Low heat until it shimmers on the surface.
  2. Once the oil is hot, add the Garlic and Onion and cook for about 2-3 minutes, or until the Onion is transparent.
  3. Lower the temperature to Low and add the Tomato Sauce, Tomato Puree, Parsley, Basil, Sugar, Salt and Pepper; stir until fully blended; add the Milk and stir to incorporate.
  4. Cover and let simmer while you cook the Meatballs and Pasta.

Making the Meatballs:

  1. In a large bowl, mix the Ground Turkey, Ground Sausage, Oats, Parmesan Cheese, Parsley, Oregano, Salt and Pepper until thoroughly blended.
  2. Next, add the Milk and Egg and mix well using either your hands or two forks.
  3. Using a 1″ or 2″ scooper, scoop and form meatballs and place on a cookie sheet or large plate; you should end up with about 24 – 2″ meatballs or 48 – 1″ meatballs.
  4. Using a large non-stick skillet, heat the Olive Oil over Medium/Low to Medium heat until the surface shimmers.
  5. Once the oil is heated, add 6-8 meatballs (leave enough working room in the skillet to flip/turn the meatballs) and brown on each side (about 3-4 minutes per side). Transfer the browned meatballs to a clean dish/plate, while you cook the remaining meatballs.

The Pasta:

  1. While you are cooking the meatballs, bring a large pot of water to a boil; cook the Pasta according to the package instructions for al dente; drain and set aside.

Putting it All Together:

  1. While you’re layering the casserole, preheat the oven to 350 degrees.
  2. Spray a 9″ x 13″ Baking Dish with non-stick cooking spray.
  3. Ladle a thin layer of sauce onto the bottom of the baking dish and spread out evenly to cover the bottom.
  4. Next, add half of the meatballs.
  5. Then, add half of the Pasta onto and around the meatballs.
  6. Next, layer with half of the Mozzarella Slices (or “Pearls”).
  7. Repeat these layers with the remaining ingredients: Sauce, Meatballs, Pasta, Mozzarella.
  8. Sprinkle the top evenly with the 1/2 cup of Parmesan Cheese.
  9. Bake on a cookie sheet (to prevent spills in the oven) for about 30 minutes or until cheese is golden and bubbly.
  10. Allow to cool for about 10-15 minutes before serving.
  11. Yummy!!! Serve with a fresh green salad and Enjoy! 🙂
Dinner, Lunch, Main Dish
Italian



Brown Sugar & Garlic Pork Chops with Yukon Gold Potatoes

Brown Sugar & Garlic Pork Chops with Yukon Gold Potatoes

Are you looking for a quick & easy dinner recipe? This one-dish sweet and savory Pork recipe is perfect for those nights when you just don’t feel like spending a lot of time in the kitchen 😉 I sometimes use thin Pork Chops, if I’m in a hurry and when I have more time, I use thick Pork Chops and slice them after cooking. I particularly like this recipe, because it only requires 5 ingredients (not including salt & pepper) and it tastes like you’ve been cooking all day 🙂 A 5-Star recipe in our home!
Note: If you do not like Pork, Chicken is a wonderful substitute

Equipment:

  • 9″ x 13″ Baking Dish
  • Large Mixing Bowl

The Ingredients:

  • 3-4 Thin or Thick Pork Chops (Pat dry; Note: see Instructions for comments on thickness of Pork)
  • 1/2 Cup Light Brown Sugar (Increase to 3/4 Cup if you prefer a sweeter taste)
  • 2 Tbsp Minced Garlic (I use the already minced Garlic in a Jar from the produce section)
  • 1/2 + 1/4 tsp Table Salt (1/2 tsp for the Potatoes; 1/4 tsp for the Pork)
  • 1/4 + 1/4 tsp Ground Black Pepper (1/4 tsp for the Potatoes; 1/4 tsp for the Pork)
  • 8-10 small/medium Yukon Gold Potatoes, thinly sliced (I use Yukon Gold for their buttery flavor, but any potatoe will do 😉 Use enough to cover the bottom of your baking dish)
  • 2 + 1 Tbsp Canola Oil (2 Tbsp for the Potatoes; 1 Tbsp for the Pork)
  1. Preheat oven to 375 degrees.
  2. Gather the ingredients.
  3. In a large bowl, combine the thinly sliced Potatoes, 1/2 tsp Salt, 1/4 tsp Pepper and 2 Tablespoons Oil. Toss to coat well and spread into the 9″ x 13″ baking dish.
    Note: If my Pork Chops are on the thinner side, I place the potatoes in the oven while I prepare the Pork Chops, to give the potatoes a little head start 😉
  4. Using the same large bowl that you used for the Potatoes, combine the Brown Sugar, Garlic, 1/4 tsp Salt, 1/4 tsp Pepper and 1 Tbsp Oil. Mix well.
  5. Add the Pork Chops to the Brown Sugar mixture, one at a time, turning them over and kind of “mushing” them around to coat well. Place the Pork Chops on top of the Potatoes in the baking dish. Note: if you have any leftover Brown Sugar mixture drop it amongst the potatoes.
  6. Bake, uncovered, for approximately 30 to 35 minutes, depending on the thickness of your Pork Chops. The Pork is done when the internal temperature measures 145 degrees.
  7. If your Pork Chops are on the thicker side, slice thinly and serve on top of the Potatoes, being certain to drizzle some of the yummy juices over the top before serving.
  8. Serve with your favorite veggie and enjoy 🙂
Dinner, Main Dish



Oven Baked Barbecue Spare Ribs

Oven Baked Barbecue Spare Ribs

These Barbecue Ribs are a perfect combination of sweet with a touch of heat and the meat literally falls off the bones! I could eat the entire rack!!! I have always LOVED Barbecue Spare Ribs, but have never attempted to make them myself…until now 😉 This wonderful recipe comes from cafedelites.com ~ Thank You for sharing! Also, a HUGE “Thank You” to “Cooking with Ry” for sharing “How to Easily Remove the Membrane From Your Ribs” on his YouTube Channel 🙂

The Rub:

  • 2 tsp Garlic Powder
  • 2 tsp Paprika
  • 2 tsp Table Salt
  • 1 tsp Onion Powder
  • 1 tsp Ground Black Pepper
  • 1 tsp Cayenne Powder
  • 1/2 tsp Ground Cumin
  • 2 Tbsp olive oil
  • 4 lbs Pork Ribs (Baby Back or St. Louis Cut)

The Barbecue Sauce:

  • 2 Cups Barbecue Sauce (I use Sweet Baby Ray’s Original, but use your favorite)
  • 3 Tbsp minced garlic
  • 2 Tbsp olive oil
  • 1 Tbsp Worcestershire sauce
  • 1 tsp Table Salt
  1. Preheat oven to 350 degrees. Place rack in center position of oven.
  2. Line a baking tray with foil and spray with non-stick cooking spray. Set aside.
  3. Remove the membrane from the underside of the ribs and place on the prepared baking sheet. Note: If you have never done this before, go to “Cooking With Ry” on YouTube and search for “How to Easily Remove The Membrane From Your Ribs” – his instructions are very easy to follow and all you need is a dinner knife and some paper towels 😉

Making the Rub:

  1. In a small jar or bowl, combine all of the seasonings for the rub and mix well.
  2. Sprinkle the Rub over the Ribs; then drizzle with the Olive Oil. Rub the seasonings and Oil thoroughly over both sides of the Ribs.
  3. Cover the entire baking sheet with foil.
  4. Bake for 2 hours.

Making the Barbecue Sauce:

  1. While the Ribs are baking, combine the sauce ingredients in a medium bowl until thoroughly blended. Set aside.

Putting it All Together:

  1. Once the Ribs have finished baking, remove them from the oven and take the foil off of the top.
  2. Increase oven temperature to 460 degrees.
  3. While the oven temperature is rising, thoroughly coat the tops of the Ribs with the Barbecue Sauce, reserving some for serving with the Ribs.
  4. Return the Ribs, uncovered, to the oven and bake for 10 minutes.
  5. To caramelize the edges of the Ribs, change the oven setting to Broil, leaving the rack in the center position, and broil for about 3 minutes.
  6. Remove Ribs from the oven and let rest for 10 minutes before slicing.
  7. I hope you enjoy this as much as we did!
Dinner, Main Dish
American



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