AIP Friendly Apple Cider Pork Tenderloin
Pork tenderloin can feel like a weeknight luxury, and this version absolutely delivers — a beautifully seared, spice-rubbed roast finished with a glossy apple cider pan sauce that smells incredible while it reduces. The rub of turmeric, ginger, and Ceylon cinnamon gives the meat a warm, aromatic crust without relying on any of the nightshade-based spices that make so many savory recipes off-limits on an elimination protocol. The sauce comes together right in the same skillet using unfiltered apple cider, bone broth, a splash of apple cider vinegar, and just a touch of honey — every single ingredient is clean and compliant, so there's no label-reading stress involved. Searing the tenderloin in coconut oil before finishing it in the oven locks in the juices, and that five-minute rest before slicing makes all the difference for tender, rosy medallions. This recipe serves 4, making it an easy choice for a family dinner or a batch-cook situation where you want something genuinely satisfying rather than just safe. The pan sauce alone is worth making this on repeat.
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Learn more →Ingredients
4 servings
- 1 pork tenderloin (about 1 ¼ lb), silver skin removed
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp ceylon cinnamon
- 2 tbsp coconut oil
For the sauce
- 3 cloves garlic, thinly sliced
- 1 cup fresh apple cider (unfiltered, no added sugar)
- ½ cup bone broth (homemade or aip-compliant brand)
- 1 tbsp apple cider vinegar
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon 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.
- 4 sprigs fresh thyme
For serving
- 1 tbsp fresh thyme leaves, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the pork tenderloin completely dry with paper towels. In a small bowl, stir together the salt, turmeric, ginger, and Ceylon cinnamon, then rub the mixture evenly over all sides of the tenderloin.
- 2
Heat the coconut oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the tenderloin and sear, turning every 2 minutes, until browned on all sides, about 8 minutes total.
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