Pork Loin, Boneless, Oven-Roasted and Gluten-Free
Are you looking for a lean but flavorful gluten-free dinner that you can pack into great lunches tomorrow or the next day use to make an easy supper that won’t even hint of leftovers? A boneless gluten-free pork loin roast is so lean that you almost have to add fat to make a gravy with it, but don’t worry. This recipe makes a delicious gravy!
The most common complaint I hear when I make this gravy is “why didn’t you make more?” If you don’t want gravy, you’ll have cooking juices to keep everything moist and tasty.
Leftovers can be sliced to make some great sandwiches or wraps. Pair it with some honey mustard and fresh lettuce on whole wheat 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, spread with a little horseradish sauce.
I’ve also found that I can make a super-fast supper with a little of this 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 roast to include in your gluten-free diet is really easy, so don’t be timid to try it.
Gluten-Free Boneless Pork Loin, Oven-Roasted
4 Pounds Pork Loin, Lean, Boneless
1 Teaspoon Olive Oil
1/2 Cup Water
2 Beef Bouillon Cubes, or Vegetable Bouillon
1/4 Teaspoon Pepper
1 Teaspoon Dry Mustard
1 Teaspoon Dried Parsley, optional, or other seasoning
Roast Pork Pan Gravy – 2 Cups:
2 Tablespoons Fat, Skimmed From Top of Juices
4 Tablespoons Rice Flour
2 Cups Water and Meat Juices
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1. Preheat oven to 450 degrees F.
2. Spread oil in bottom of roasting pan. Place roast in pan. Put in oven uncovered for 15 minutes.
3. Add water, bouillon cubes, pepper, dry mustard and dried parsley. Cover. Reduce heat to 325 degrees F.
4. Continue to roast until tender and the internal temperature reads 160 degrees F on a meat thermometer.
3 to 4 lbs 2.25 to 2.75 hrs
4 to 6 lbs 2.5 to 3 hrs
6 to 8 lbs 3 to 3.5 hrs
5. Prepare Roast Pork Pan Gravy:
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 flour, 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, milk or broth) 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. The gravy was good on all of it!
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.