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    Jefferson Adams
    Jefferson Adams

    By Jefferson Adams •

    Marinated Pork Tenderloin (Gluten-Free)

    Reviewed and edited by a celiac disease expert.
    Marinated Pork Tenderloin (Gluten-Free) - The finished pork tenderloin. Photo: CC--Stu Spivack
    Caption: The finished pork tenderloin. Photo: CC--Stu Spivack

    Celiac.com 09/30/2014 - Pork tenderloin is a versatile favorite. This recipe for marinated pork tenderloin makes a tasty, grilled version that is gluten-free and ready to please.

    Photo: CC--stu_spivackIngredients:

    • 2 (¾ pound) pork tenderloins
    • ¼ cup balsamic vinegar
    • ¼ cup gluten-free soy sauce
    • ¼ cup packed brown sugar
    • 1½ teaspoons onion powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon garlic powder
    • ¼ teaspoon black pepper
    • 2 tablespoons olive oil

    Celiac.com Sponsor (A12):
    Place soy sauce, brown sugar, sherry, dried onion, cinnamon, garlic powder, black pepper and olive oil in a large resealable plastic bag. Seal, and shake to mix.

    Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.

    Heat grill for high heat.

    Lightly oil grill grate.

    Place tenderloins on a lightly oiled grill, and discard marinade.

    Cook 20 minutes, or to desired doneness.

    Slice into medallions, and serve.


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    Guest Susan

    Sounds good but in the ingredients list balsamic vinegar is mentioned and in the instructions Sherry is mentioned instead....does this mean you can use either?

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    Guest Barbara

    Guest Barbara

    Posted

    Sherry wasn't in the ingredients list. How much?

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    Guest Linda H.

    Guest Linda H.

    Posted

    Sounds great, but the amount of sherry to be used was not included in the recipe.

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    Guest Jefferson

    Guest Jefferson

    Posted

    Sorry to confuse. You can use either sherry or balsamic. I usually make it with balsamic. 1/4 cup will do it.

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     

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