Citric Acid Free Apple Cider Pork Tenderloin
Pork tenderloin can feel like a weeknight luxury, and this version absolutely delivers — golden-seared, warmly spiced with turmeric, ginger, and Ceylon cinnamon, then finished in a glossy pan sauce built from fresh apple cider, bone broth, garlic, and honey. The result is something that tastes slow-cooked and special without requiring hours at the stove. For anyone navigating a citric acid sensitivity, this recipe is a genuine find, since every ingredient is naturally free of the additive — no packaged seasonings, no store-bought broth with mystery preservatives, no shortcuts that sneak in hidden acids. The sauce comes together right in the same skillet after roasting, picking up all those caramelized bits from the sear and reducing into something deeply savory and just barely sweet. A splash of apple cider vinegar adds brightness without any citric acid concerns, since it's a naturally fermented product rather than a manufactured additive. Sliced into medallions and draped with that pan sauce, this is the kind of dinner that looks impressive on a platter but follows a straightforward, trustworthy process from start to finish.
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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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