Occasionally, someone will ask how I am surviving by feeding my family completely gluten and dairy free.
They obviously weren’t here when my eight-and-a-half year old fit perfectly into a 3T swimming suit yesterday. Evidently my kids are skinny and starving…
But in reality, we do eat well here.
I’d like to occasionally share a gluten- and dairy-free recipe with you all, BUT, let’s keep in mind that I ain’t no food blogger.
I’m not going to go all Pioneer Woman and share a picture of every step of the process. I have this herd of little people who are always (ALWAYS) hungry (despite their skinny legs), and if I took the time to document each step of a recipe, meals would start to run into each other!
And we cannot have that.
So, instead, I’ll snap a crappy, slightly unappetizing, cell-phone photo of my food, and post the recipe that I altered and used.
You are welcome.
Today’s recipe is a pork tenderloin recipe that I found through Pinterest and then didn’t follow hardly any of the directions, prayed, and left the food unattended for a few hours before coming home to deliciousness.
And that, in a nutshell, is how I cook.
Now, I must give credit to Birmingham Mommy for this recipe, but like I said, this is not her recipe at all. She calls for marinading the pork a few hours before cooking it in the oven. Friends, I was still thawing my pork ten minutes before we needed to leave for church. (Totally forgot to get that out the night before; whoops.) Some people just ask too much…
Also, I doubled this recipe. We had enough leftovers to cover a second meal. If you are not feeding three future teenage boys, you will probably not need to double this.
Sunday Dinner Crockpot Pork Tenderloin and Sauce
2 T. vegetable (or peanut) oil
1 2-3-lb. pork tenderloin
1⁄2 cups olive oil
1⁄3 cup soy sauce*
1⁄4 cup apple cider vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce*
1-2 tbsp fresh parsley, finely chopped (can use dried spice as well)
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1/2 cup chicken broth
2-3 T. cornstarch
*Be mindful that many soy sauces and Worcestershire sauces contain gluten. If you are cooking this to be gluten-free, double-check your ingredients to be sure that WHEAT is not listed. Aldi’s store brand of soy sauce is gluten-free. And cheap. You are welcome.
Heat 2 T. of vegetable (or peanut) oil to medium-high heat in a large, flat skillet. Sear the pork tenderloin until all sides are slightly browned. Wear your apron over your church clothes.
While it is browning, combine olive oil, soy sauce, apple cider vinegar, lemon, Worcestershire, parsley, dry mustard, pepper, and garlic in a large measuring cup. Whisk ingredients together. Convince Louis to stop throwing a fit because it is not iced tea and he would actually not enjoy a drink of that…
After the tenderloin has been seared, place it in a crockpot. Pour the liquid mixture over it. Turn the crockpot on (high for four hours, low for eight**). Pretend you aren’t going to be late for church.
After you return home from church, prepare your starch (this could be minute rice made in the microwave – no one is judging – or potatoes that you had already peeled, cut, and covered with water so they’d be ready for boiling and mashing when you arrived home with your angels***.) I think we can all guess which starch I chose.
While your starchy item is cooking, use a baster to remove the liquid from the crockpot. Heat it over medium heat on the stove. As it begins to bubble, make a slurry of chicken broth and cornstarch. Slowly whisk the mixture into the sauce in order to thicken it to the consistency of a runny gravy.
Remove the pork from the crockpot. Let it sit briefly before slicing. This is a good time to do quick diaper changes (I’m here to help).
Serve with the sauce drizzled over slices of pork and the rice/potatoes. Green beans would have been a nice additional side, if it hadn’t been grocery day.
Enjoy! Do necessary clean up, then take a Sunday (or Tuesday, or Friday) afternoon nap.
**Pork is done at 160°.
***To make it dairy-free, use chicken broth for mashed potatoes, instead of milk or butter.