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Making Roasted Pork With Lemon Gluten-Free
While many of my recent reviews have been gluten-free specific, I do also like to seek out recipes that simply sound good. Luckily there are many ways that recipes can be made gluten-free thanks to the variety of available alternative products.
This is a new blogger (to me) I am trying out as I’ve been on the search for something new, something a little different.
This recipe is by China Sichuan Food and the recipe for this can be found right -> here!
Before we get rolling with this review, I wanted to point out some helpful brands that will make Asian cooking much easier when following a gluten-free lifestyle.
Unfortunately, there are many Asian sauces that contain wheat, such as soy sauce, fish sauce, hoisin–just to name a few. Luckily, we live in a time that has the solutions to this! Here are some of my favorite brands I like to use:
- Gluten-Free Soy Sauce (Tamari)
- Gluten-Free Oyster Sauce <- Used in this recipe.
- Gluten-Free Hoisin Sauce (Coconut Secret is also a brand I use).
- Gluten-Free Fish Sauce
While you wouldn’t expect many of these sauces to contain wheat, they unfortunately do, due to how they are processed. If you’re shopping at a Whole Foods or a grocery store with an international section, then you are very likely to find these sauces that I mentioned above. If you can’t, then at least you have the links above to give you a little more guidance.
Marinating The Pork
The ingredients for this recipe certainly feel balanced well enough. Most of the time when I am testing an Asian-inspired recipe that calls for marinating meat, I worry about the saltiness. This one had just the right amount of salt to sweetness. It does call for marinating the meat overnight. I only had enough time to marinate the meat for about 7 hours, which still did suffice in absorbing all of that delicious flavor. If you’re looking to rush this in 30 minutes, then I would advise against it.
Cook Time For Perfectly Cooked Pork…
I sincerely enjoyed the flavor of the pork, however, I do have some comments on the cooking time. I cook my pork till it reaches 145 F. I do like a little bit of pink, just like I have it with my pork tenderloin. This roasted pork was seared on a cast iron and then roasted at 375 F (190 C = 374 F). Most of my pork was cooked through within those 15 minutes in the oven, however, some, when cut through, needed some extra time in the pan. They were a little too pink for my liking. My pieces of pork were evenly cut so I could rule that out. Time, time, time–I think 15 minutes is not long enough to fully cook the pork, at least not all the pieces.
Another part I wasn’t incredibly fond of was the texture. If it had cooked maybe 20-25 minutes, then it would have been perfect–I think.
While this may be the preferred cut, which I’m glad I tried, I would love to try this with pork tenderloin.
Grey’s Grade: 3.5/5
The flavor of this roasted pork with lemon was certainly delicious, but I don’t think I would make it the same way next time. I think looking at this from the perspective of someone who follows recipes exactly as they are written. Regardless of what recipe we’re looking at, I find it important to state the following with cooking times “Cook for 15 minutes and check for doneness. You may need to cook longer based on the thickness of your pork chunks”. Or something along the lines of that.
As mentioned above, I’d love to try these same flavors with a different cut of pork and roast it a little bit differently. While the cook time instructions were not my favorite, I still very much enjoyed the flavor, which makes me want to give it another try.
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