Gut Friendly Apple Cider Pork Tenderloin
Pork tenderloin can feel like a weeknight luxury, and this version leans fully into that with a warm spice rub of turmeric, ginger, and Ceylon cinnamon that makes the kitchen smell incredible from the moment it hits the hot pan. The sear-then-roast method locks in juices and builds a gorgeous crust, while the pan sauce — built from unfiltered apple cider, bone broth, garlic, and a touch of honey — reduces into something glossy and deeply savory. Bone broth and apple cider vinegar are both staples in gut-supportive cooking, and here they pull double duty as flavor builders and functional ingredients. The anti-inflammatory spices in the rub are a thoughtful touch too, keeping the dish clean without sacrificing any of the richness you'd expect from a proper pan sauce. Everything comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. Sliced into tender medallions and draped with that cider-thyme sauce, this is the kind of plate that looks far more impressive than the effort it requires.
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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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