Welcome to our first entry at glutenfreebitches.ca, if you’d like to find out more about our blog and the wonderful ladies behind it please visit our bio and we’ll get you all caught up! Earlier this week, while outside it was chilly and raining buckets, Jenn and I were warm inside the kitchen gettin’ down to business and creating a
mess masterpiece. Jen cooked up a delicious dinner for three of us (including her fiance, Ed) while I baked way too many yummy cupcakes for dessert (stay tuned for that recipe next week and let us know if you would like to be on the ‘extra cupcake donations’ list ;)).
Jen’s dinner creation consisted of healthy Holiday Pork Tenderloin smothered by her home made gravy and cranberry sauce accompanied by asparagus and a warm Brown Rice Stuffing. This definitely hit the spot after a long day of work and baking.
recipe to follow photos…
Holiday Pork Tenderloin
3 .5 kg Servings, 1 hr cooking
3 garlic gloves chopped fine.
1/2 tsp of mixed herbs
1/4 tsp black pepper
1/4 tsp five spice powder (contains ginger cinnamon, gloves) Can be purchased at most Asian grocery stores.
1 tsp of fish sauce
1 tbsp of brown sugar
1/4 tsp of accent flavor enhancer
1 can of coconut water
– Preheat oven to 350 degrees (F)
– Put the all spice, sugar and garlic together in a bowl. Use the spices to give the pork loin a good rub to marinate it. You can let sit for an hour or more before cooking.
– In a pan or wok add 1 table spoon of cooking oil, allow to heat up in the pan at high temperature. Add 3 or more garlic gloves to oil.
– Add the tender loin to wok and fry for 2 min.
– Add the can of coconut water, 1 table spoon of butter, 1/4 tsp of salt, 1tsp of brown sugar and a pinch of mixed herb. Bring it to a five min boil than reduce the heat to low for 15 min cover with lid.
– Pop the pork in oven for another 15 mins . Reduce the heat to low.
– Remove the left over broth to use as gravy.
– Add 1 tbsp of potato starch to broth with 2 tbsp of room temp water stir until all the starch is dissolved. Continue whisking continuously for one minute, if its thick simply add a little more water and stir.
– Use the broth as a gravy and drizzle on top of the pork with home made cranberry sauce.
Jenn’s Gluten Free Cranberry Sauce
4 Servings, 15 min cooking
2 cups of fresh cranberries
3 tbsp of brown sugar
1/4 tsp salt
1/4 tsp of cinnamon
1 tsp of gluten free potato starch
– Add 2 cup of water into a small pot, bring to a boil.
– Add in your cranberries sugar, salt, cinnamon and stir about 10 to 15 mins till the cranberries become softer and more of a sauce consistency.
* more salt or sugar may be added depending on taste preference on sweetness.
– In small bowl add 2 tbsp of room temperature water and 1 tsp of starch stir until all the starch is dissolved.
– Add the water and potato starch to the pot with boiling cranberries. Reduce the heat to low whisking constantly for 3 min.
– Serve on top of the holiday roast or you choice of meat.
Brown Rice Sausage Stuffing
3 to 4 Servings, 30 min cooking
2 1/2 cups of cooked brown rice cooled.
1 cup of chopped celery
1 cup of chopped yellow onion
2 to 3 Italian sausage cut up in small chunks.
1/3 cup of dried cranberries
1/3 cup of chopped walnuts
3 chopped cloves of garlic
– Heat up the pan with 1 tbsp olive oil
– Roast the chopped garlic in oil, add onions for one min.
– Add in the rest of your Ingredients. Celery, sausage, dry cranberries, walnuts, brown rice.
– For flavoring 1/4 tsp salt, 1 tbsp of gluten free butter, 1 tbsp mixed herbs or Italian mix, 1 tbsp of white sugar, 1/4 tsp of accent poultry enhancer, 1/4 tsp of black pepper.
– In a stir fry manner sauté everything in med heat for about 6 min.
Here is a cheat sheet for cooking pork from Everest