Grilled Tuscan Pork Loin

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Pork_Tenderloin_HR

Grilled Tuscan Pork Loin

 

Makes 6 servings

Free From gluten and all top 8 allergens

Enjoy summer dining al fresco with this Italian-inspired entrée. It pairs beautifully with panzanella (recipe coming later this week), a fresh tomato, basil and bread salad that can be prepared on the barbecue, right alongside the pork, with your favorite crusty gluten-free loaf. Also great with my Grilled Corn and Avocado Salad or my Allergy-Friendly Focaccia and simple greens.

 

Ingredients

2 1 lb pork tenderloins

1½ tbsp minced garlic (5 or 6 cloves)

1 tbsp chopped fresh rosemary

2 tsp chopped fresh thyme

1½ tsp grated lemon zest

½ tsp rubbed sage

½ cup fresh-squeezed lemon juice (4 lemons)

¼ cup honey

1 tbsp kosher salt

few turns freshly ground black pepper

¼ cup extra-virgin olive oil

 

1. Rinse tenderloins and pat dry. Trim off silver membrane and place in a sealable 1-gallon plastic bag.

2. Combine garlic, rosemary, thyme, zest and sage in a small bowl. Whisk in lemon juice and honey until dissolved. Add salt and pepper. Slowly whisk in olive oil. Pour mixture into tenderloin bag. Squeeze out air and seal. Turn to ensure meat is well coated. Let marinate in refrigerator 4 hours or optimally overnight.

3. Remove pork from refrigerator. Heat grill on medium-high 10-15 minutes. Brush grates liberally with oil.

4. Pull tenderloins from marinade and place on preheated grill. Grill 4 minutes, lid closed, flip, grill 4 minutes, lid closed. Flip again, and grill 4 minutes, lid closed. Flip pork one more time, turn off heat, close lid and let rest on grill 6 minutes.

5. Transfer pork to a platter and let rest 5 minutes. Carve into ½-inch slices against the grain. It will be light pink in the center but well done on the ends. Serve with juices that have collected.

Grilled Tuscan Pork Loin © 2014 by Cybele Pascal

This recipe first appeared in the Summer 2014 issue of Allergic Living Magazine

Grilled Corn and Avocado Salad

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Grilled-Corn-3-crop

Grilled Corn and Avocado Salad

 

Makes 6 servings

Free From gluten and all top 8 allergens

With sweet crunchy corn in peak-season, it’s readily available and at the height of its deliciousness. While fantastic simply steamed or boiled on the cob, corn is also wonderful grilled, and can take center stage as a featured ingredient in salads, salsas, and many other sides.  When shopping for fresh corn, look for green moist husks that cling tightly to the corn. To determine if it’s ripe, look for deep brown silk tips or ends — however, the whole silk should not be dried up — if it is, your corn is probably past its prime.  A sure-fire way to make sure your corn is fresh and ripe is to peel back the husk slightly, and check the top row of kernels for plumpness. Dried or shriveled corn is a no-go.  The ultimate test is to pierce a kernel with your fingernail. If it’s milky, your corn is just right.

This flavorful fresh Grilled Corn and Avocado Salad is a perfect accompaniment to any summer meal.  Try it with my Carne Asada, for a flavor-full fiesta!

 

1 garlic clove, crushed

2 tsp ground cumin

1 tsp chili powder

¼ cup + 2 tbsp fresh-squeezed lime juice (3 limes)

¼ cup + 2 tbsp extra-virgin olive oil, plus additional for brushing

salt and black pepper, to taste

6 ears corn, husks and silks removed and halved

½ cup finely diced red onion

1 red bell pepper, diced

⅓ cup chopped, loosely-packed cilantro leaves

2 ripe, firm avocados, diced

 

1. In a small bowl, combine garlic, cumin and chili powder. Whisk in lime juice. Slowly drizzle in olive oil while whisking to emulsify. Add pinch of salt and dash of pepper.

2. Heat grill to high. Liberally brush corn with olive oil and lightly season all sides with salt and pepper. Grill with lid closed 10-12 minutes, turning every few minutes, until slightly charred on all sides.

3. Transfer corn to cutting board. Use a sharp serrated knife to cut off kernels. Place kernels in a large bowl and stir in onion, bell pepper and dressing. Adjust salt and pepper to taste. Add cilantro and avocado and toss gently to combine.

4. Serve immediately or cover tightly with plastic wrap and chill in refrigerator until ready to serve.

 

Grilled Corn and Avocado Salad  © 2014 by Cybele Pascal

This recipe first appeared in the Summer 2014 issue of Allergic Living Magazine

Old Fashioned Strawberry Tart

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Old-Fashioned Strawberry Tart

 

Makes 9½-inch tart

Free From gluten and all top 8 allergens

This beautiful tart disappears in only a few hours at my house; it’s that good. Nobody would ever guess it’s gluten-free and allergy-friendly. Look for small sweet fresh strawberries at your local farmers’ market and use fresh squeezed orange juice for the biggest burst of flavor. To make sure every last bit of the juicy filling makes it into your tart, I highly recommend using a rubber spatula when transferring the sauce and jam.

 

Shortbread Tart Crust

1 1/2 cups my Basic Gluten-Free Flour Mix, or Authentic Foods GF Classical Blend

¼ cup + 2 tbsp confectioners’ sugar

¾ tsp xanthan gum

⅛ tsp salt

10 tbsp dairy-free soy-free vegetable shortening

1-2 tbsp orange juice (see instructions)

 

Strawberry Filling

5 cups hulled/de-stemmed strawberries, 1 cup sliced, 4 cups halved

½ cup granulated sugar

1½ tbsp cornstarch

1 tbsp orange juice

¾ tsp unflavored gelatin or vegan gel

Pinch salt

1 tsp pure vanilla extract

¼ cup plus 1 tbsp strawberry jam, divided

 

1 Preheat the oven to 350°F. Lightly grease a 9½-inch tart pan with removable bottom.

2. In bowl of a stand mixer with paddle attachment, sift together flour mix, confectioners’ sugar, xanthan gum, and salt. Add shortening (be very exact about this measurement) in tablespoon-sized pieces. Mix on medium speed to create a coarse meal, about 1 minute.

3. Add orange juice (1 tablespoon if using classic vegetable shortening, 2 tablespoons with palm shortening) and mix until dough begins to ball in the center, about 20 seconds. It should be the texture of soft new play dough.

4. Turn out dough onto a sheet of parchment or waxed paper and form into a ball. Top with another sheet of parchment or waxed paper, flatten into a disk and roll out to make a ¼-inch thick circle, 1 inch wider than your tart pan.

5. Remove top sheet of paper, flip crust into prepared tart pan and press down with the palm of your hand. Gently peel off remaining sheet of paper and finish pressing in dough, patching the sides or any breakages as necessary. Trim by running a rolling pin over top of the tart pan. Prick dough with a fork 8 times.

6. Bake crust for 20 minutes, or until set and very lightly golden. If it puffs up while baking, prick crust a couple more times. Let cool on a wire rack.

7. While crust is cooling, make strawberry sauce for filling. Puree 1 cup sliced strawberries in a blender until liquefied. Add granulated sugar, cornstarch, 1 tablespoon orange juice, gelatin and salt, and puree until smooth.

8. Transfer strawberry sauce to a small saucepan and stir in vanilla. Bring to a boil over medium heat while stirring continuously with a wooden spoon. Reduce heat to low, cook and stir for 1 minute, or until thickened like pudding. Transfer to a bowl and let cool to lukewarm (not cold), stirring a few times to help the process.

9. Warm jam over low heat in a small saucepan or in the microwave, stirring vigorously to thin. Using a pastry brush spread a thin layer of the jam on crust bottom. Chill crust in refrigerator for 10 minutes.

10. Gently combine 4 cups halved strawberries with remaining strawberry jam in a large bowl. Add lukewarm strawberry sauce and lightly toss until the strawberries are well-coated. Transfer filling to the cooled tart crust, evenly distributing strawberries.

11. Chill in refrigerator for 2 hours before serving. This pie is best served the day of, but it is also excellent the next day. Optionally, top each slice with your whipped topping of choice.

 

Old-Fashioned Strawberry Tart © 2014 by Cybele Pascal

This recipe first appeared in the Spring 2014 issue of Allergic Living Magazine