Chinese Pork Tenderloin

Dairy free, gluten free, very low salicylate. Easy to make. Serves 8, kid friendly. This dish is wonderful served over rice.


1 pkg pork tenderloin
1 leek, washed and thinly sliced
4 garlic cloves, pressed
5 tablespoons gluten free soy sauce
2 tablespoons malt vinegar
3 tablespoons sugar
1 tablespoon of unrefined safflower oil


To make the marinade add all ingredients together except pork tenderloin.
Marinate the pork in this mixture for at least 5 hours, turning often
Bake tenderloin on a foil lined jelly rolll pan in a 350 degree oven for 30 minutes. Baste with sauce every 8 minutes or so.
Make sure the pork is at least 150 degrees in the center. Do not overcook.
Let pork cool slightly.
Slice on an angle into medallions. Delicious hot and cold the next day.

See other recipes submitted by Heidi Jackson