Gluten Free Apple Cider Pork Tenderloin
Pork tenderloin gets a serious upgrade here, rubbed with warm spices — turmeric, ginger, and Ceylon cinnamon — then seared until deeply golden and finished in a glossy apple cider pan sauce that smells absolutely incredible. The whole dish comes together in a single oven-safe skillet, which means big flavor and minimal cleanup. Every ingredient in this recipe is naturally free of gluten, so there's no need to swap anything out or hunt down specialty products — it just works as written. The sauce is built from unfiltered apple cider, bone broth, a splash of apple cider vinegar, and a touch of honey, all reduced down until it's lightly syrupy and coats every slice beautifully. Searing the tenderloin first locks in the juices, and a short rest before slicing keeps the medallions tender and juicy all the way through. Fresh thyme ties everything together with a herby brightness that balances the sweetness of the cider. This is the kind of elegant, weeknight-friendly dinner that looks like you spent way more effort than you actually did.
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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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