Prompt: Favorites

[runpunkrun]

Happy 2021, GF crew! Let's start off the year by thinking about our favorite gluten-free things. Could be a recipe, website, snack, or lip balm. As long as it's gluten free it qualifies.

To fill this prompt, you can:

1. Slide into the comments of this post and share a link to a recipe or product and why you like it.
2. Write up a favorite recipe and post it to the comm.
3. Post a review of a related product or cookbook to the comm.
4. Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

This prompt lasts all month, but it's only for inspiration and not a requirement. You can still post to the comm if it isn't related to this topic.

Here's what's going on in the comments:

• Tinkyada Rice Pasta from runpunkrun
• Glutino Pretzels from goddess47
• Limbo pizza by Hell Pizza from mific
• Paleo glazed pork tenderloin recipe from panisdead
• Pierogi from Polana foods in Chicago from j00j
• Autumnal Pudding Snack for One from jesse_the_k

Comments

paleo glazed pork tenderloin recipe

[panisdead]

https://againstallgrain.com/2014/05/09/paleo-glazed-pork-tenderloin/

This link contains an easy and pretty fool-proof marinade recipe that, while designed for pork tenderloin, I imagine could be used on poultry or maybe tofu as well.

I like it in part because pork tenderloin (tenderloins?) often come two to a pack, so you can double the marinade and soak both at the same time. Then when you take one out to cook, stuff the other in a ziplock in the freezer, so when you go to defrost and cook it at a later date it's pre-marinated.

I ignore the cooking instructions and use what I think is Rachel Ray's technique, which is to roast for 15-20 minutes in a 500 degree oven until the pork is 145 degrees. Cover partway through with foil if necessary.

Re: paleo glazed pork tenderloin recipe

[runpunkrun]

That's such a good idea to marinate both tenderloins and freeze one!