Cleo Libonati, RN, BSN

Gluten-Free Pork Tenderloin with Pineapples and Sage

by Cleo Libonati, RN, BSN on August 5th, 2009


In less than 30 minutes, you can enjoy this easy entree. Tender pork is smothered in a sweet and sour sauce bursting with chunks of pineapples and raisins. Pork is rich in tryptophan, the amino acid needed to make serotonin for calm nerves and melatonin for restful sleep.

Ingredients
  • 1 pork tenderloin, about 16 oz.
  • 2 tablespoons olive oil
  • ½ teaspoon salt and pepper
  • 1 cup unsweetened crushed or chunked pineapples
  • ½ cup pineapple juice
  • ½ cup raisins
  • 4 fresh sage leaves or 1 teaspoon dried sage
  • ½ cup water
  • 1 tablespoon cornstarch or rice flour
  • 1 teaspoon rice vinegar
  • 1 tablespoon gluten-free soy sauce (optional)

 

Equipment

Skillet.

Process

Season pork with salt and pepper.  Cut  the length of meat across the grain into 1/2 inch thick medallions.  Add oil to skillet and heat to medium high then add meat.  Brown one side then cover 5 minutes.  Turn meat and brown all over.

Add pineapples, raisins and sage to skillet.  Bring to boil then reduce heat and simmer for 20 minutes turning once. Remove meat to heated platter.  Blend water, vinegar, soy sauce and cornstarch together then add to skillet.  Boil several minutes until thick and bubbly.  Serve over cooked rice. Serves 4.


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