Low Iodine Apple Cider Pork Tenderloin
Pork tenderloin can feel like a weeknight luxury, and this version absolutely delivers — fragrant with warm spices, seared to a deep golden crust, and finished in a glossy apple cider pan sauce that tastes like it took far more effort than it did. The spice rub of turmeric, ginger, and Ceylon cinnamon gives the meat incredible depth before it even hits the oven, and the quick roast at high heat keeps everything juicy and tender inside. Managing iodine intake often means scrutinizing packaged sauces and broths, which are common culprits for hidden additives. Here, the sauce builds entirely from fresh apple cider, homemade or carefully sourced bone broth, garlic, honey, and a splash of apple cider vinegar — nothing processed or ambiguous in sight. Coconut oil handles the sear cleanly, and the whole dish stays well within the boundaries of a low-iodine approach without sacrificing a single bit of flavor. The pan sauce is the real star: as the cider and broth reduce together, they pick up all those caramelized bits from the bottom of the skillet and transform into something silky and lightly sweet-savory. Sliced into medallions and spooned generously with that glossy sauce, this is the kind of plate that looks impressive enough for company but comes together in one skillet on an ordinary evening.
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Learn more →Ingredients
4 servings
- 1 pork tenderloin (about 1 ¼ lb), silver skin removed
- 1 tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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