Pork Loin, Boneless, Oven-Roasted and Gluten-Free
The most common complaint I hear when I make this roast is “why didn’t you make more?” If you don’t want thickened gravy, you’ll still have flavorful cooking juices (“au jus”) to keep everything moist and tasty, and it will be low-carb and paleo, too.
Leftovers can be sliced to make some great sandwiches or wraps. Pair some sliced pork roast with some honey mustard and fresh lettuce on whole grain bread for a lunch that will hold you till supper. You would also have a filling lunch if you wrap it up in a flatbread with some baby Swiss cheese and thinly sliced onion and tomatoes, and then spread it with a little horseradish sauce.
I’ve also found that I can make a super-fast supper with a little of this leftover roast pork loin, a few frozen vegetables and some leftover rice. Roast Pork Fried Rice with Stir-Fried Vegetables can be hot and on the table in 15 minutes or less.
In addition to how good it tastes, preparing this pork loin recipe to include in your gluten-free diet is really easy, so don’t be timid to try it.
- 4 Pounds Pork Loin, Lean, Boneless
- 1 Teaspoon Olive Oil
- 1/2 Cup Water or Homemade Stock
- 2 Gluten-Free Beef Bouillon Cubes, or 2 Vegetable Bouillon Cubes, optional
- 1/4 Teaspoon Pepper
- 1 Teaspoon Dry Mustard
- 1 Teaspoon Dried Parsley, optional, or other seasoning
- 2 Tablespoons Fat, Skimmed From Top of Juices
- 4 Tablespoons Rice Flour or Potato Starch Flour
- Meat Juices plus enough Water to equal 2 cups
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Pepper
Preheat oven to 450 degrees F.
Spread oil in bottom of roasting pan.
Place roast in pan.
Put in oven uncovered for 15 minutes.
Add water, bouillon cubes, pepper, dry mustard and dried parsley. Cover.
Reduce heat to 325 degrees F.
Continue to roast until tender and the internal temperature reads 160 degrees F on a meat thermometer.
Estimated Roasting Time (approximate – be sure to check the meat thermometer):
-If 3 to 4 lbs, bake for about 2.25 to 2.75 hrs
-If 4 to 6 lbs, bake for about 2.5 to 3 hrs
-If 6 to 8 lbs, bake for about 3 to 3.5 hrs
Remove roast to hot platter.
Leaving crusty bits in pan, pour meat juices and fat into large measuring cup.
Skim off fat, reserving 3 to 4 tablespoons.
Add water to meat juices to equal 2 cups.
Return the reserved fat to pan.
Stir in 1/4 cup rice flour or potato starch, blend fat and flour until smooth.
Cook over medium-low heat, stirring constantly till bubbly.
Remove pan from the heat for a moment.
Add 2 cups liquid (meat juices plus water) all at once; blend.
Season with salt and pepper.
Return to heat; simmer and stir 2 to 3 minutes.
Drizzle gravy over the sliced roast.
In the picture above we had carrots, celery, cauliflower and some shredded cabbage for a side dish; there were also mashed potatoes.
This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac disease, but I’ve found that people who have no food allergies like it, too. It is wheat-free, barley-free and rye-free. Also, it is casein-free, dairy-free, egg-free, lactose-free, nut-free and refined sugar-free. Without the optional thickening for the gravy, this wheat-free recipe is suitable for a low-carb and a paleo diet.