Gelatin Free Apple Cider Pork Tenderloin
Pork tenderloin can feel intimidating, but this one comes together with a straightforward sear-and-roast method that delivers a beautifully browned crust and a juicy, tender center every time. The spice rub — turmeric, ginger, and Ceylon cinnamon — gives the meat a warm, aromatic depth that pairs perfectly with the sweet-savory pan sauce built from unfiltered apple cider, bone broth, garlic, and a touch of honey. That sauce is the real star: it reduces down into something glossy and lightly syrupy, clinging to each medallion in the best possible way. Many store-bought gravies and glazed pork dishes rely on gelatin as a thickener, but here the sauce gets its body entirely from reduction, so there's nothing hidden to worry about. Fresh thyme sprigs steep right into the liquid as it simmers, adding an herby brightness that lifts the whole dish. It's the kind of elegant, weeknight-friendly dinner that looks far more impressive than the effort it actually takes.
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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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