Artificial Flavors Free Apple Cider Pork Tenderloin
Warm spices meet the natural sweetness of unfiltered apple cider in this elegant yet weeknight-friendly pork dish. Every ingredient here is exactly what it says it is — real cider, fresh garlic, bone broth, and whole spices like turmeric, ginger, and Ceylon cinnamon — so you never have to squint at a label wondering what "natural flavoring" actually means. The tenderloin gets a gorgeous sear in coconut oil before finishing in the oven, locking in juicy, tender meat that slices into beautiful medallions. The pan sauce is where the magic really happens: cider and broth reduce down with fresh thyme into something glossy and lightly syrupy, finished with a splash of apple cider vinegar and a touch of honey for balance. It's the kind of sauce that tastes like it came from a restaurant kitchen, built entirely from ingredients you can trust. Scatter a few fresh thyme leaves over the top before serving and it looks as impressive as it tastes.
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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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