Teriyaki pork tenderloin and pineapple fried rice

Of all the meats I’ve loved before, pork ranks number one. Feeding a family can be a costly proposition; feeding them GF is like an extreme sport. Add the need for free-range and hormone-free meats, thanks to my extra sensitivities, and I am always on the hunt for a great sale. Pork is usually the best price per pound, and tenderloins are often on sale.

I can almost hear the narration as I stalk the meat isle for sales: “Slowly, she approaches the cooler hoping to snag the last discount roast, while at the last moment the young lady next to her notices and swoops it up for herself!” (Maybe I need to spend less time with food; my cheese may be sliding off my cracker some days.)

What this adds up to is that I make a lot of pork recipes, and a lot of extra pork. Having enough for leftovers or to use in a second recipe is my usual plan. As much as I love to cook, having a day off chopping duties is always welcome. I love this pork tenderloin recipe, then, since it is a good one to make extra of and you can even freeze half for later use.

One thing I will recommend is, as you wash and prep your vegetables, keep a large, freezer-thickness, reclosable bag handy to place the ends, peels or trimmings. Once done, place the baggie into the freezer and add to it until it is full. Use its contents to make a veggie broth or a bone broth. (Figured I would get you started on that and  post the recipe for a bone broth soon) Hope you love this as much as my family did!

Thanks ~H.

Teriyaki pork tenderloin

  • 4-5 pounds pork tenderloin
  • 1 1/2 inch piece of ginger root, chopped
  • 1/2 c chopped pineapple and its juice
  • 2 tbs mustard
  • 1 tbs peanut butter
  • 4-5 tbs honey or brown sugar (agave, coconut sugar, or molasses can be subbed)
  • 2 tbs sesame oil
  • 3 tsp garlic powder or 3 crushed cloves
  • 3 tsp onion powder or half a chopped onion
  • 1 tsp liquid smoke
  • 1 tsp powdered ginger
  • 1 1/2 c GF soy sauce, tamari, or liquid aminos
  • 2 sliced green onions or 1 tbs dried green onion
  • 1 c water

Place pork loin into a shallow dish or large reclosable bag. Place all the marinade ingredients into a bowl and whisk together. Taste the marinade for flavor.  it should be quite strong, so adjust as you like for sweetness, saltiness, or heat. Pour over pork and cover well.  Refrigerate 4 to 24 hours, turning once halfway to marinate both sides evenly.

Pre-heat oven to 350 degrees.

For a crispy outside, place pork only in a shallow, oiled, uncovered pan. Cook for 15-18 min per pound. Pour marinade into a small saucepan over low heat to brush over pork every 10-15 min.  To make a fork-shreddable pork loin, after 30 minutes pour remainder of marinade over pork and cover to cook an additional 1 hour to 1 1/2 hours. Once done remove from oven and let rest for 10 minutes before slicing or shredding. Discard any remaining marinade.

Leftovers are great for :

  • veggie stir fry
  • Fresh lettuce wrap with sprouts, avocado, rice noodles, shredded carrots, and shredded cucumber. Drizzle sweet pepper sauce or duck sauce on top depending on your heat tolerance.


Pineapple fried rice

I have discovered the importance of cooking the ingredients separately for full flavor. Each ingredient only takes a couple of minutes to brown.  However, if you’re in a hurry, it will still taste good even if you cook them all together.

  • 2-3 c     cooled steamed rice (I add a little coconut oil and salt while steaming it for a flavor boost)
  • 1           medium onion halved and sliced thin
  • 1-2        small to medium carrots sliced thinly
  • 1/2        inch piece of ginger diced
  • 1 c        diced pineapple, drained
  • 2-3        eggs
  • 5-6 Tbs toasted sesame oil
  • 5-6 Tbs  GF soy sauce, tamari, or liquid aminos
  • 1 tsp      hot oil or sriracha sauce
  • 1 Tbs     honey
  • 2 tsp      garlic powder
  • 1 tsp      onion powder
  • Salt and fresh ground pepper to taste
  • 1/2        red pepper sliced in 1/2 inch long thin matchsticks ( optional )
  • 3           green onions sliced thinly

Pour 1-2 tsp of sesame oil into a large deep frying pan over medium-high heat. Add onion and stir to coat it with oil.  While quickly browning, add a pinch of salt. Scrape out into a bowl and set aside. Use same pan and a little more oil to brown the carrots and ginger.  Scrape into same bowl as onion.  Add a little more oil as well as the hot oil or sriracha. Add the drained pineapple once pan is hot again and sear them. Once browned all over add the honey and scoop into a separate bowl. Next, using a bit more oil and plenty of salt and pepper, scramble the eggs. Put them on top of the onions and carrots when done.

In the still-hot pan add 1 Tbs of the oil and the rice. Stirring frequently, lightly brown the rice (a couple of minutes). Add onion powder, garlic powder, soy sauce, salt, and pepper to taste. Once seasoned add the contents of the bowl of onion, carrot, and egg. Stir until thoroughly combined. Last, add the pineapple and the juice from the bowl, and red pepper if using.  Combine well.

I serve with thinly sliced green onion sprinkled on top.



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