Balsamic-Marinated Pork Tenderloin with Strawberry Salsa and Minted Spring Pea Salad {Gluten-Free and Dairy-Free}

Having cut gluten and dairy from my diet for over 3 months has been quite the challenge. But, I’ve also discovered a lot of new foods and meals that I would have never prepared before. And they are really good!

I’ve started with inspiration from the (aff. link) gluten-free family plan with emeals and then modified to accommodate the dairy-free part. I’m also noting that I do do fresh garlic or onion, so you won’t see those here either. I will sometimes use garlic and onion powder.

{Admittedly, I was incredibly nervous about this one and didn’t take any pictures during the process, but really, who cares, it’s delicious and this is the final product!)

balsamic-marinated pork tenderloin with strawberry salsa and minted spring pea salad

Balsamic-Marinated Pork Tenderloin with Strawberry Salsa and Minted Spring Pea Salad {Gluten-Free and Dairy-Free}

Balsamic-Marinated Pork Tenderloin with Strawberry Salsa

  • 2 1-lb pork tenderloins
  • 1/4 cup balsamic vinegar
  • 2 T Worcestershire sauce
  • 2T honey
  • 1/2 t salt
  • 1/2 t freshly ground pepper
  • 2 cups finely-chopped fresh strawberries
  • 1 jalapeño pepper, minced
  • 2 T fresh lime juice
  • Place pork in a large container (bag or sealable glass)
  • Whisk together vinegar, Worcestershire sauce, and honey
  • Pour mixture over the pork and seal the container
  • Refrigerate at least three hours or overnight
  • Preheat oven to 375F
  • Remove pork from the container and sprinkle with salt and pepper
  • Discard the marinade
  • Place pork in the oven for about 30 minutes or until cooked through
  • Remove the pork from the oven and cover with foil. Leave it for about 5-10 minutes before slicing.
  • While pork is cooking, combine strawberries, jalapeño and lime juice. Serve with the pork.

Minted Spring Pea Salad

  • 2 cups frozen green peas, thawed
  • 1 lb fresh snow peas trimmed
  • 1/4 cup chopped mint
  • 2 T vinegar
  • 2 t spicy brown mustard
  • 3 T olive oil
  • 1/2 t salt
  • 1/4 t freshly ground pepper
  • Cook green peas and snow peas (ours came in a microwaveable bag)
  • Combine peas and mint in a serving bowl
  • Whisk together vinegar, mustard, olive oil, salt and pepper 
  • Pour dressing over salad and toss to coat well

Then, you put it all on your plate and gobble it up. My kids devoured all of it. I was planning on left overs and there weren’t any. They loved the strawberry salsa even with the heat and the peas with the dressing was drool-worthy!

balsamic-marinated pork tenderloin with strawberry salsa and minted spring pea salad

Comments

  1. says

    This certainly has ingredients in it that I think would be very tasty. I love anything that adds Worcestershire sauce to it. One of my favorites. I love finding new recipes for pork.
    Pam´s last blog post ..So God Made A Mother

  2. says

    This looks so fresh and healthy. I don’t have any food allergies, but I always feel better when I limit gluten and dairy. They both make me feel really full and bloated. I will have to share this recipe with some friends who totally eat gluten-free.

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