Almond Free Apple Cider Pork Tenderloin
Warm spices meet sweet-tart apple cider in a skillet dinner that feels genuinely special without requiring a complicated ingredient list. The tenderloin gets rubbed with turmeric, ginger, and Ceylon cinnamon before a hard sear in coconut oil, building a beautifully bronzed crust that locks in all the juices. From there, the pan sauce does the heavy lifting — unfiltered apple cider, bone broth, a splash of apple cider vinegar, and a touch of honey reduce down into something glossy and lightly syrupy that you'll want to spoon over everything. Fresh thyme sprigs simmer right in the sauce and give it that herby, aromatic backbone that ties the whole dish together. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-reading stress or substitution gymnastics involved. It's the kind of one-pan meal that looks like you spent hours on it but comes together with a roast, a quick rest, and a sauce that practically makes itself.
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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
- 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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