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Gluten Free Every Day Cookbook
by Robert M. Landolphi
Searing the pork over high heat browns the surface of the meat and seals in all of its natural juices.
Serves 4


• 1½ cups chicken stock or broth
• 1/4 cup gluten-free soy sauce
• 1/4 cup packed light brown sugar
• 3 tablespoons ketchup
• 3 garlic cloves, minced
• 2 pork tenderloins (about 2 pounds)
• 5 tablespoons maple syrup
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground dried sage
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup

In a medium bowl, whisk together the stock, soy sauce, brown sugar, ketchup, and garlic. Pour into a large resealable plastic bag, add the pork, and refrigerate for 4 to 6 hours, tossing occasionally.

Preheat the oven to 375°F. For the glaze: In a smalt bowl, whisk the syrup, vinegar, and mustard together and set aside.

Remove the tenderloins from the marinade and pat dry with paper towels. Sprinkle with the salt, pepper, and sage. In a large ovenproof saute pan, melt the butter with oil over medium-high heat. Add the pork and sear until brown on all sides. Transfer the pan to the oven and roast for 15 to 20 minutes, or until an instant-read thermometer inserted in the center of a tenderloin registers 145°F. Transfer the pork to a carving board and tent loosely with aluminum foil.

Using a towel or oven mitt, return the pan to the stove top over medium-high heat and add the 1 tablespoon vinegar, stirring to scrape up the browned bits from the bottom of the pan. Decrease the heat to medium and add the maple syrup glaze, simmering it for 2 to 3 minutes. Meanwhile, cut the pork into 1/2-inch-thick slices and overlap on a platter. Remove the pan from the heat, stir in the 1 tablespoon maple syrup, and pour the sauce over the pork.


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