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Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

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Stuffed Pork Roast

December 28, 2017 by Jo Barnett

Looking for an easy one pan meal to make this weekend, try this stuff pork tenderloin and enjoy a tasty meal.

Stuffed Pork Roast

Ingredients:

to roast: Preheat oven to 350 **

  • 1 – 1 1/2 lb pork tenderloin
  • 1 lb potato melody (small potatoes in various colors) or baby Yukons
  • 1- 10oz bag baby spinach
  • 1 small shallot – finely diced
  • 1/2 yellow roasted pepper – finely diced
  • 1/2 orange roasted pepper – finely diced
  • 2 garlic cloves – finely diced
  • 3 tablespoons fresh thyme- finely chopped
  • 3 tablespoons course grain Dijon mustard
  • salt and pepper
  • 2 tablespoons olive oil + additional 2 tablespoons olive oil
  • cooking twine
  1. Pre-heat oven to 350 degrees.
  2. Add 2 tablespoons olive oil to pan, add the spinach to the heated oil, add salt and wilt down, while the spinach is wilting add the garlic and fresh thyme to mixture. Remove wilted spinach from skillet, add the additional 2 tablespoons of olive oil and heat. When oil is hot add the potatoes, salt & pepper and saute at med-hi heat, turning frequently as to not burn.
  3. While potatoes are cooking butterfly the pork loin and lay flat, salt and pepper both sides of the pork, add the wilted spinach with the roasted peppers and mustard to the center of the roast and roll up. Tie the stuffed pork with the kitchen twine so it will stay together as a solid log. Add the stuffed pork to the skillet with the potatoes and brown on all sides (a few minutes on each side). When meat is browned transfer the pan to a 350 degree preheated oven and bake for 30 to 35 minutes.
  4. Let rest for about ten minutes, remove twine, slice and serve.

Filed Under: Entreés, One Pan Meals Tagged With: dijon mustard, garlic cloves, gluten free, olive oil, pork, pork roast, potatoes, recipe, roasted peppers, spinach, stuffed pork roast

Best Turkey Gravy (if I do say so myself)

November 6, 2015 by Jo Barnett

Miss the gravy over your turkey, well miss it no more. This is a very easy gravy to make and can be made a day ahead so all you have to do is reheat it (so if you are going to a Thanksgiving feast where the gravy will be made with regular flour you can bring your own gravy and therefore not feel left out or have to eat dry turkey).

 

Best Turkey Gravy (if I do say so myself)

Ingredients

  • 1/2 sweet onion – thinly sliced
  • 3 to 4 tablespoons olive oil
  • 2 whole garlic cloves
  • 3 tablespoons Pamela’s Gluten Free Flour
  • 3 tablespoons unsalted butter
  • 1 1/2 cups turkey broth
  • Salt and pepper

Takes 10 min

Instructions

  1. In a large pan add the olive oil and garlic cloves. Let oil heat and garlic cook for about 5 minutes…do not let the garlic burn. Remove the cooked garlic from the oil and add the sliced onion, sprinkle with salt and cook until nicely browned about 7 to 10 minutes. Remove the cooked onions to a food processor and puree well.
  2. In the same pan add the butter and flour and whisk for 3 to 5 minutes until the flour taste is cooked off. Add the turkey broth to the pan and cook until all ingredients are well combined and a beautiful brown color – again about 7 to 10 minutes. Add the pureed onions, salt and pepper to taste, stir well and cook for another 5 minutes. And now you have a fantastic gravy.
  3. Note: this gravy is made without the turkey drippings as I am assuming that they will be used for the gluten gravy…but if you are lucky enough to be able to add the drippings just reduce the amount of turkey broth.
  4. this gravy could also be made with chicken broth for a roasted chicken dinner.

Filed Under: Sauces and Dressings Tagged With: butter, flour, garlic cloves, gluten free, gravy, olive oil, pamela's products, sweet onion, Thanksgiving, turkey broth, turkey gravy

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A Little About Me

I am a home cook that has a passion to create tasty, enjoyable, healthy gluten and sugar free food. I enjoy good and tasty food and do not think that dietary restrictions should mean that you can’t eat the foods you like.

My recipes have astonished people that baked goods can be so moist and flavorful without any bad...

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