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 :)
2Pork Tenderloins (approximately 2-2 1/2lbs total)rinsed & trimmed of most fat (leave a little for flavor)
1-2TbspOlive Oilor Canola Oil (I used Light Olive Oil)
1tspSeasoning SaltI used "Castle" brand Seasoning Salt, but any brand will do
The Honey-Garlic Sauce:
⅔CupHoney
¼CupChicken BrothRegular or low sodium - I used "Orrington Farms" Chicken Broth Base & Seasoning because I know it's Gluten-Free (purchased from Walmart)
2TbspSoy SauceRegular or low sodium - I used Tamara for GF
2TbspMinced GarlicI used the already minced from a jar for ease and speed
1TbspApple Cider Vinegar
¼tspSaltomit if you're on a low sodium diet
1 ½TbspCorn Starch
1-2pinchesRed Pepper Flakes
Instructions
Preheat oven to 400 degrees F.
Lightly spray a 9" x 13" baking dish with cooking spray; set aside.
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.
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.
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.
Bake in the preheated oven, uncovered, for 20-25 minutes (until pork temperature reaches 140 degrees F).
Remove and lightly cover with foil to rest for 10 minutes before slicing.
Drizzle sauce over the pork slices before serving.