Artificial Food Coloring Free Apple Cider Pork Tenderloin
Pork tenderloin can feel like a weeknight luxury, and this version absolutely delivers — golden-seared, warmly spiced, and finished in a glossy apple cider pan sauce that tastes like it took far more effort than it did. The spice rub of turmeric, ginger, and Ceylon cinnamon gives the meat a beautiful color and depth that comes entirely from real, whole ingredients rather than anything artificial. That matters more than it might seem, because many bottled marinades, spice blends, and store-bought sauces quietly sneak in synthetic dyes to boost their visual appeal. Here, every bit of that amber, caramelized color comes from unfiltered apple cider, bone broth, and honey reducing down into something genuinely gorgeous. The sear-then-roast method locks in juiciness while the pan sauce builds on all those browned bits left behind in the skillet, so nothing goes to waste. Fresh thyme ties the whole dish together with an herby brightness that feels elegant without being fussy. Slice it into medallions, spoon that sauce generously over the top, and you have a centerpiece-worthy dinner made entirely from ingredients you can actually read and recognize.
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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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