Low Iodine Gluten Free Lemon Garlic Pork Tenderloin Pasta

Total time50 min

Prep time15 min

Cook time30 min

4.7

(17)

Low Iodine Gluten Free Lemon Garlic Pork Tenderloin Pasta

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Ingredients

4 servings

1 lb pork tenderloin
½ tsp kosher salt
¼ tsp black pepper
2 tbsp olive oil, divided
12 oz gluten free pasta (penne or rigatoni)
4 cloves garlic, thinly sliced
½ tsp red pepper flakes
½ cup dry white wine
1 cup chicken broth
1 lemon, zested and juiced (about 3 tbsp juice)
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup fresh parsley, roughly chopped
¼ cup grated parmesan cheese (optional)
Can be omitted
grated parmesan cheese

Instructions

1
Pat the pork tenderloin dry and season all over with the salt and black pepper. Bring a large pot of well-salted water to a boil.
2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the pork tenderloin and sear, turning every 2–3 minutes, until browned on all sides, about 8–10 minutes total. Reduce the heat to medium and continue cooking until an instant-read thermometer inserted into the thickest part reads 145°F (63°C), about 4–6 minutes more. Transfer the pork to a cutting board and let it rest for 5 minutes.

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