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	<title>gfe--gluten free easily &#187; tender</title>
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	<link>http://glutenfreeeasily.com</link>
	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<title>On-the-Spot Succulent Success</title>
		<link>http://glutenfreeeasily.com/on-the-spot-success/</link>
		<comments>http://glutenfreeeasily.com/on-the-spot-success/#comments</comments>
		<pubDate>Sat, 31 Jan 2009 01:35:28 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[Tempt My Tummy]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[maple]]></category>
		<category><![CDATA[meal planning]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[tender]]></category>

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		<description><![CDATA[Pork Tenderloin with Maple Glaze 

2 pork tenderloins (total of 2 to 3 pounds)

1 clove garlic, halved

1 tsp herb seasoning blend (or Cajun seasoning blend--I used a seasoned salt that is full of herbs and flavor)

pepper, to taste

salt, if seasoning blend is salt free

2 tsp butter

2 tsp olive oil

6 tbsp pure maple syrup

¼ cup apple cider vinegar

1 tsp Dijon mustard

2 tbsp apple cider vinegar

1 tbsp pure maple syrup

salt and pepper, optional

Trim pork of any fat and membrane.

Rub pork tenderloins with garlic halves, then rub seasoning blend all over, and pepper. If seasoning is salt free, sprinkle with little sea salt.

In a small bowl, combine 6 tbsp maple syrup, ¼ cup apple cider vinegar, and the Dijon or brown mustard. Stir to blend thoroughly. Set aside.

Melt butter with oil in large skillet over medium heat until hot and foamy. Add pork tenderloins and cook, turning, until brown on all surfaces, about 12 minutes.

Reduce heat to medium-low, cover, and cook until temperature of pork in the center of loin shows 150 degrees. Turn occasionally as needed. This phase of cooking takes a good 30 minutes longer in my experience.

Transfer pork to platter; cover to keep warm.

Add 2 tbsp vinegar to skillet and bring to boil, scraping up any browned bits (if you can resist eating them all!). Reduce heat to medium-low.

Return pork to skillet; add maple syrup mixture that you set aside and turn pork in glaze to coat well. About 5 minutes works best for coating and further reduction.

Remove from heat. Transfer pork to cutting board. Cut pork into ½-inch slices. Stir 1 tbsp maple syrup into the glaze. Taste and season with salt and pepper if desired.

Arrange sliced pork on plates or platter. Spoon glaze over pork and serve. Original recipe notes that this pork is wonderful with rice (it was!) and Cranberry Chutney (another naturally gf recipe---and, even though I wasn't in the mood for it last night, it does look very tasty!)]]></description>
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