Eggless Apple Cider Pork Tenderloin
Warm spices, golden-seared pork, and a glossy cider pan sauce — this is the kind of weeknight dinner that feels far more impressive than the effort involved. The tenderloin gets rubbed with turmeric, ginger, and Ceylon cinnamon before hitting a hot skillet, building a beautifully fragrant crust that carries through every bite. From there, fresh apple cider, bone broth, garlic, and a touch of honey reduce into a sauce that's lightly syrupy and deeply savory with just a hint of sweetness. Because the whole dish comes together with whole-food pantry staples and a single oven-safe skillet, there's no need to scan labels for hidden egg-based binders or emulsifiers that sneak into so many store-bought sauces and marinades. The sear-then-roast method keeps the pork incredibly juicy, and resting it before slicing ensures every medallion stays tender all the way through. Scattered with fresh thyme and finished with a splash of apple cider vinegar for brightness, this is a plate that looks like it came out of a proper restaurant kitchen.
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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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