Life without the "Top 6 Allergens" can be difficult. T offers recipes, product and restaurant reviews as well as shopping guides to take some of the bite out of grabbing a bite on a restrictive diet.
For the past week or so, our blog will be featuring our entries into the So Delicious Dairy Free 3-Course Recipe Contest. Time for our second entree entry. By now you’ve guessed that we are not vegan, nor vegetarian. Our dishes are Top-6 Free (plus some bonus T allergies). This recipe is mostly about the sauce but the pork loin came out amazing, so I guess that gets a not too. This sauce would work well on most meats including steak and chicken. It might even work on pasta, but we haven’t tried it yet.
Cover the pork loin in oil and salt all sides. Spread remaining ingredients over the top and let it marinate for four or more hours. Pre-heat the oven to 400 degrees and cook the pork until its internal temperature reaches 150 degrees. Let the meat rest for ten minutes before slicing.
In a small pot melt the butter alternative and then brown the onion and garlic over medium heat. Once browned carefully add the whiskey as the pot might spit at you. Once the whiskey has cooked off add the creamer, bacon and crushed red pepper and bring to a boil. Once the pot comes to a boil simmer for several minutes to cook off some of the liquid and remove from heat.
This sauce serves better after refrigerated so feel free to cook the sauce in advance.