Hazelnut Free Apple Cider Pork Tenderloin
Warm spices meet the natural sweetness of unfiltered apple cider in this elegant yet weeknight-friendly pork dish. The tenderloin gets rubbed with turmeric, ginger, and Ceylon cinnamon before a hard sear in coconut oil builds a gorgeous crust, and then a quick roast in the oven locks in the juices. The real magic happens when you deglaze the pan with fresh cider and bone broth, letting all those caramelized bits dissolve into a glossy, lightly syrupy sauce finished with honey and a splash of apple cider vinegar. Sliced into tender medallions and draped with that fragrant pan sauce, it looks like something you'd order at a restaurant. Every single ingredient here is straightforward and tree-nut-free by nature — no hidden pastes, flavored oils, or specialty blends that could sneak in unwanted allergens. Fresh thyme scattered over the top at the end adds a herby brightness that ties the whole plate together beautifully.
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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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