glutenfree – The Ardent Cook

Orange Glazed Pork Tenderloin

I absolutely love pork, but it’s gotten a bad rap over the last few years as regenerative and sustainable meat production has grown in popularity and large-scale pork producers continue utilizing worst-practice methods of raising animals. Luckily, I’ve been able to source some delicious cuts of pork from local farms, natural markets in my area, and meat delivery services such as Butcher Box.

If you feel lost, I’d encourage you to do a quick web search of local meat purveyors in your area! Many local farmers have begun selling their products to stores in their area, so you may not have to travel far to get your hands on delicious, local, regeneratively-raised pork, perfect for making these Orange-Glazed Pork Tenderloins!

A quick glaze of fresh orange juice, honey, mustard, and loads of herbs is the perfect accompaniment to oven roasted pork. I hope you enjoy this recipe just as much as I do!

Ingredients needed to make Orange Glazed Pork Tenderloin

To make this delicious pork, you’ll need the following ingredients:

For the Pork

Pork tenderloins
Avocado oil
Salt
Fresh thyme
Ground ginger
Fresh garlic
Black pepper

For the Orange Glaze

Navel oranges
Honey
Dijon mustard
Water
Tapioca or cornstarch
Crushed red pepper flakes
Fresh thyme
Fresh rosemary
Salt
Black pepper

Tools used to make Orange Glazed Pork Tenderloin

This pork recipe is easy to make and requires just a few kitchen basics. You’ll need the following items:

9×13 inch baking dish, or large rimmed sheet pan
Small saucepan
Measuring cups and spoons
Sharp chef’s knife
Cutting board
Instant read meat thermometer
Basting brush (optional, for brushing on glaze)

That’s it! In case you’re missing one of these items, I’ve linked to a few of the products I have in my own kitchen that never fail me.

How to make Orange Glazed Pork Tenderloin

I love this pork dish because you can sort of “set it and forget it,” as with most things you cook in the oven. It’s no-fuss and the glaze is delicious. You’ll start by combining a few ingredients to make a basic rub for the pork. Slather that on, add to your baking dish, and bake the pork until the internal temperature reaches 145 degrees Fahrenheit.

While the pork roasts, you’ll make the glaze. Combine all the ingredients except the orange zest into a small saucepan and cook over medium heat until the glaze bubbles. Turn the heat down and allow the glaze to bubble for 1-2 minutes, then remove from the heat. Remove the herb bundle and stir in the orange zest.

When the pork reaches temperature, pull it out and brush (or spoon) a layer of glaze over the pork. Place under the broiler for 1-2 minutes, but watch it carefully- it can burn easily!

Let the pork rest at room temperature for 5-10 minutes before slicing, and enjoy!

Looking for other easy main courses?

Try these recipes from The Ardent Cook!

Pork Chile Verde

Harissa Chicken Thighs

Mediterranean Grilled Strip Steak

Recipe Ingredients

For the Pork

2 pork tenderloins, each about 1.25lbs (usually two come in a pack)

1 tbsp avocado oil

1 tsp salt

6 sprigs fresh thyme, leaves only

½ tsp ground ginger

2 cloves garlic, minced

Black pepper

For the Glaze

Juice of 4 navel oranges, approximately 1 cup

Zest of 1 navel orange

¼ cup honey

2 tbsp dijon mustard

¼ cup water

1 tsp tapioca starch (or cornstarch)

Pinch crushed red pepper flakes

3 thyme sprigs

2 rosemary sprigs

Salt, to taste

Recipe Instructions

Preheat the oven to 400 degrees Fahrenheit and grease a 9×13 inch baking dish or rimmed baking sheet.
Combine the salt, fresh thyme leaves, ground ginger, minced garlic, and black pepper. Rub the pork tenderloins with the avocado oil, then evenly coat in the spice blend. Roast for approximately 20 minutes, pausing after about 15 minutes to add a layer of glaze (see below*)
Meanwhile, make the glaze. Combine all glaze ingredients except for the orange zest in a small saucepan. Bring to a boil, stirring frequently, then lower the heat and let simmer for 1-2 minutes until thickened.
At about 15 minutes* into the pork cooking time, remove from the oven and brush with the glaze. Return to the oven and cook for an additional 5 minutes or so, until the internal temperature reaches 145 degrees Fahrenheit. To finish, brush with one more coat of glaze and place pork under the broiler for 1-2 minutes until slightly caramelized.
Let the pork rest for 5-10 minutes before slicing. Serve with additional glaze and enjoy!

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Potato, Leek, and Corn Chowder

Potato, Leek, and Corn Chowder is a delicious cross between a late summer chowder and a hearty fall soup. Highlighting the last of summer corn, plus the first leeks and potatoes of the fall season, this chowder is veggie-forward (in fact, it’s vegan!) and leaves you yearning for a bonfire on a chilly night.

Ingredients needed to make Potato, Leek, and Corn Chowder

The recipe requires a lot of fresh veggies, which is one of the reasons I like it so much. It relies heavily on late summer/early fall transition crops, like corn, leeks, and potatoes. Here is the full list of ingredients you’ll need to make Potato, Leek, and Corn Chowder:

Olive oil
Leeks
Celery
Red or orange bell pepper
Unsweetened almond milk (or other non-dairy variety)
Gluten-free flour blend
Low-sodium vegetable stock
Fresh corn
Yukon Gold potatoes
Fresh parsley
Salt and freshly ground black pepper

Tools used to make Potato, Leek, and Corn Chowder

The best part about making soup is that often the tools needed to make it are minimal (insert: one pot meal). This chowder is no different! I probably sound like a broken record by now, but I’ll continue to say it- you NEED a good knife for chopping things in the kitchen. The biggest hazard I find when cooking is when my knife hasn’t been sharpened in a while. Since you’ll be doing a lot of chopping vegetables, do yourself a favor and either A) sharpen your existing knife or B) pick up a new knife set (this is the set I have and absolutely love).

In addition to great knives, you’ll also need the following:

Large cutting board
Mason jar with tight-fitting lid
Wooden spoon (my absolute favorite wooden spoon)
Measuring cups
Measuring spoons
Dutch oven with matching lid (or large soup pot)

How to make Potato, Leek, and Corn Chowder

To make this chowder, you’ll begin by chopping all of your vegetables. I recommend doing this all ahead of time, because once the soup gets going, you want to have everything at the ready to add into the pot. After everything is chopped, you’ll cook the leeks, bell pepper, and celery in olive oil until just soft.

The thickener for this soup is a combination of a flour-almond milk “slurry” (just another word for shaken mixture of flour and liquid), and the starch that is let out of the potatoes as they cook. To make the slurry, simply add the almond milk and gluten-free flour blend to a mason jar and shake it until it’s well-combined. I prefer to shake it in a mason jar because you don’t have to dirty a whisk and it really makes sure the flour is combined with no clumping. You’ll add this slurry to the vegetables in the pot, then add the rest of the soup ingredients.

The soup cooks for 10 minutes covered, then simmers uncovered for another 15-20 minutes until the potatoes are tender and the soup has thickened slightly. This soup will not be as thick as a New England clam chowder, but definitely will have some body to it and lightly coat the back of a spoon. It’s beyond delicious.

Recipe Ingredients

3 tbsp olive oil

1 cup chopped leek (about 1 large)

½ cup chopped celery (about 4 stalks)

½ cup chopped bell pepper (about 1 medium)

2 cups plain unsweetened almond milk

3 tbsp GF flour blend (such as King Arthur Measure-For-Measure)

3 cups vegetable stock, low sodium

1 ½ cups fresh corn kernels (about 4 ears)

1 ½ cups cubed potatoes (such as Yukon gold or other yellow-skinned variety)

¼ cup freshly chopped parsley (about ½ bunch)

Salt and freshly ground black pepper, to taste

Recipe Instructions

Heat oil in a large Dutch oven or soup pot. Add the leek, celery, bell pepper, and pinch of salt to the hot oil and sauté for 5-6 minutes, until the vegetables are tender.
Make a slurry: add almond milk and flour to a small jar with a tight fitting lid. Screw on the lid and shake vigorously for 30 seconds or so until the milk and flour are well combined. Add to the pot with the vegetables, stirring constantly until all of the slurry is incorporated.
Add the vegetable stock, potatoes, corn, salt, and pepper. Stir to combine, cover pot, and cook for 10 minutes over medium heat. Uncover the pot, lower the heat, and simmer an additional 15-20 minutes, or until potatoes are tender. Stir in parsley and additional salt and pepper, to taste.
Ladle into bowls and enjoy by a cool September bonfire. This chowder is especially tasty topped with oyster crackers. Delicious!