Breastfeeding Friendly Apple Cider Pork Tenderloin
Tender, juicy pork meets a warmly spiced cider pan sauce in a dish that feels genuinely special without requiring a ton of effort. The tenderloin gets rubbed with turmeric, ginger, and Ceylon cinnamon before a quick sear locks in all that flavor, and the oven does the heavy lifting from there. What makes this such a smart choice for nursing mamas is that every single ingredient is whole and clean — unfiltered apple cider, bone broth, honey, and fresh thyme come together into a glossy, lightly syrupy sauce with no mystery additives or processed shortcuts to second-guess. Bone broth in particular is a nourishing addition that fits beautifully into a postpartum-supportive plate. The coconut oil sear gives the exterior a gorgeous golden crust, and resting the meat before slicing keeps every medallion incredibly moist. Spooned with that fragrant garlic-cider reduction, this is the kind of satisfying, protein-rich dinner that actually feels restorative after a long day.
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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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