Celery Free Apple Cider Pork Tenderloin
Warm spices meet sweet-tart apple cider in a skillet dinner that feels genuinely special without requiring a long ingredient list or complicated technique. The tenderloin gets rubbed with turmeric, ginger, and Ceylon cinnamon before a hard sear in coconut oil, building a beautifully bronzed crust that locks in all the juicy flavor. From there, the oven does the heavy lifting while you focus on the pan sauce — a glossy reduction of fresh apple cider, bone broth, garlic, honey, and apple cider vinegar that practically makes itself. Those browned bits left in the skillet after searing dissolve right into the sauce, adding a deep, savory backbone that balances the natural sweetness of the cider. Every single component here is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. Sliced into tender medallions and draped with that syrupy, herb-flecked sauce, this is the kind of plate that looks like you spent far more effort than you actually did. A scatter of fresh thyme over the top is the finishing touch that makes it feel truly restaurant-worthy.
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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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