BHA & BHT Free Apple Cider Pork Tenderloin
Pork tenderloin has a reputation for being fussy, but this version is genuinely weeknight-friendly and delivers serious flavor with every slice. A warm spice rub of turmeric, ginger, and Ceylon cinnamon gives the meat a gorgeous crust after a quick sear in coconut oil, and the oven does the heavy lifting from there. The real star is the pan sauce — unfiltered apple cider, bone broth, a splash of apple cider vinegar, and honey reduce down into something glossy, lightly sweet, and deeply savory that you'll want to spoon over everything on the plate. Every ingredient here is whole and straightforward, which matters when you're trying to avoid the synthetic preservatives that sneak into packaged sauces, broths, and spice blends. Using homemade or a carefully sourced AIP-compliant bone broth keeps the sauce clean from start to finish. Fresh thyme ties it all together with an herby brightness that feels a little fancy without any extra effort. This is the kind of dish that looks like you spent hours in the kitchen — and tastes even better than it looks.
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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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