As society becomes more and more health aware, we are altering our diets to compensate. But when we are entertaining friends or sharing our food with others there is a disease that afflicts approximately 1 in every 133 people might not know about called Celiac disease. So think of how many people you see each day just driving and walking around. That means likely you have seen anywhere between 1 to 100 people that deal with this medical condition.
This disease requires a gluten free diet which might not seem that hard if you don’t know what gluten is in. Gluten is in wheat, rye, barley and is also believed in oats. These are a staples in society’s food preparation. For someone with Celiac, this should be treated just like an allergy; you cannot be exposed to anything that these have also been prepared in. So for someone who has this, to go to a public restaurant that means a completely separate preparation of your food.
So if you have company coming that may or may not have Celiac, here’s a pork tenderloin dish you can prepare that you will enjoy and so can they.
Maple-Garlic Marinated Pork Tenderloin
- 2 tablespoons Dijon mustard
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- fresh ground black pepper to taste
- 1 cup maple syrup
- 1 1/2 pounds pork tenderloin
- Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight.
- Preheat grill for medium-low heat.
- Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes.
- Brush grate with oil, and place meat on grate. Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until interior is no longer pink. Avoid using high temperatures as marinade will burn.
Amount Per Serving Calories: 288 | Total Fat: 4.9g | Cholesterol: 74mg
Click here for more information about this recipe.