Chicken 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 deeply golden and finished in a glossy apple cider pan sauce. The result is tender, juicy medallions with a sauce that's sweet, savory, and just a little tangy from a splash of apple cider vinegar and a touch of honey. Unfiltered fresh cider is the real star, bringing a natural orchard sweetness that pairs beautifully with the earthy spice rub. The bone broth adds body to the sauce without any heaviness, and those fragrant thyme sprigs tie everything together while the liquid reduces down to something truly spoonable. Searing first and then roasting keeps the tenderloin incredibly moist while building all those caramelized bits that make the pan sauce so good. This is the kind of dish that looks and tastes like it took serious effort, but the steps are straightforward enough for a weeknight dinner that still feels special.
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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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