Checking the ingredient list, nothing here is built on wheat, barley, rye, or flour-based thickeners — this is naturally the kind of dish that fits a gluten free table without any red flags to work around. A well-seared tenderloin, rubbed with smoked paprika and garlic powder, gets roasted until perfectly juicy and sliced into clean medallions. The real star is the pan sauce: shallots and garlic build a savory base, dry white wine and broth deglaze all those browned bits, and a can of full-fat coconut milk simmers down into something rich and velvety. A finish of Dijon, lemon juice, and fresh herbs brightens the whole thing before it's spooned generously over the pork. Finished with a scatter of parsley, this one plates up like a restaurant entrée but comes together in a single skillet. It's a great pick for a gluten free dinner that still feels indulgent.
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Preheat the oven to 400°F (205°C). Pat the pork tenderloin dry with paper towels, then rub it all over with the salt, pepper, garlic powder, and smoked paprika.
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the tenderloin and sear, turning every 2 minutes, until browned on all sides, about 8 minutes total.
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