AIP Friendly Apple Cider Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that delivers serious dinner-party energy without requiring hours in the kitchen, and this version is genuinely hard to resist. The tenderloin gets rubbed with a warming blend of thyme, rosemary, ginger, and turmeric before being seared to a deep golden crust and finished in a hot oven — the kind of technique that locks in juices and makes every slice look like it belongs on a restaurant plate. What really sets it apart is the glaze: apple cider vinegar and honey reduce down with coconut aminos and garlic into something sticky, tangy, and just sweet enough to caramelize beautifully over the meat. Coconut aminos does the heavy lifting here in place of conventional soy sauce, keeping the whole dish free from grains and legumes without sacrificing that savory depth. The protocol can make bold, satisfying weeknight dinners feel out of reach, but this one proves otherwise — every ingredient earns its place and nothing feels like a compromise. Serves 4, so it's just right for a family dinner or a meal-prep situation where you want something genuinely craveable waiting in the fridge.
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Learn more →Ingredients
4 servings
- 1 pork tenderloin (about 1 lb)
- 1 tbsp olive oil
- 1 tsp fine sea salt
- ½ tsp dried thyme
- ½ tsp dried rosemary, crumbled
- ½ tsp ground ginger
- ¼ tsp ground turmeric
For the glaze
- 3 tbsp apple cider vinegar
- 2 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tbsp coconut aminos
- 1 clove garlic, minced
- ¼ tsp ground ginger
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the pork tenderloin completely dry with paper towels.
- 2
In a small bowl, stir together the salt, thyme, rosemary, ground ginger, and turmeric. Rub the mixture evenly over all sides of the tenderloin.
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