Beef Free Apple Cider Pork Tenderloin
Pork tenderloin gets a serious glow-up here, rubbed with warm spices — turmeric, ginger, and Ceylon cinnamon — then seared until golden and finished in the oven for a juicy, perfectly cooked result. The real magic happens in the pan sauce: unfiltered apple cider, bone broth, a splash of apple cider vinegar, and a touch of honey reduce into something glossy and lightly syrupy that you'll want to pour over everything. Fresh thyme sprigs simmer right in the sauce, adding an herby depth that balances the natural sweetness of the cider beautifully. Searing the tenderloin first locks in flavor and builds those browned bits on the bottom of the pan — which then get scraped up into the sauce for even more richness. The whole thing comes together in one oven-safe skillet, which means less cleanup and more time enjoying dinner. Sliced into tender medallions and draped with that pan sauce, this dish looks and tastes far more impressive than the effort involved.
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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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