Gluten-free Breaded Pork Loins
by Mary Simon
serves: 8
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Nice and moist. Can make early in the day and put in oven 30 minutes before serving. |
Ingredients: |
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12 thinly sliced |
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pork loin |
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1 cup |
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Gluten-free all purpose baking mix |
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4 tablespoons |
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canola oil |
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1/2 large |
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onion, diced |
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1 can |
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mushrooms (size your choice) |
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1 |
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duck egg |
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4 ounces |
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egg whites |
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salt |
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pepper |
Directions: |
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Crack duck egg into bowl and scramble with egg whites. Set aside. Pour g.f. baking mix into another bowl and add salt and pepper to taste. Stir.
Dip loins, one at a time, into egg mixture to moisten, and then coat in baking mix. Fry slowly in canola oil until nicely browned on both sides. Stack in 1/2 inch water in baking dish, and almost cover with water.
Saute onions and mushrooms(save juice) in small amount of oil, and then add rest of baking mix, browning nicely. Add mushroom juice and stir until thickened. Scoop on top of meat mixture, cover and bake 30 minutes at 350 degrees.
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