Dairy Free Apple Cider Pork Tenderloin
Pork tenderloin can feel like a special-occasion cut, but this version is weeknight-friendly and genuinely impressive on the plate. The tenderloin gets rubbed with a warm blend of turmeric, ginger, and Ceylon cinnamon before a hard sear in coconut oil builds a gorgeous, golden crust. From there, the oven does the heavy lifting while you focus on the pan sauce — a glossy, lightly syrupy reduction of fresh apple cider, bone broth, garlic, and honey that smells absolutely incredible as it bubbles down. Because the whole dish leans on whole-food ingredients and coconut oil instead of butter or cream, there's no dairy anywhere in sight, and you'd never miss it. The apple cider vinegar adds just enough brightness to balance the sweetness, and the fresh thyme ties everything together with an herby, aromatic finish. Sliced into medallions and draped with that pan sauce, this is the kind of dish that looks like it came out of a restaurant kitchen — no one needs to know how straightforward it actually was.
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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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