Lupin Free Apple Cider Pork Tenderloin
Pork tenderloin gets a serious upgrade here, rubbed with warm spices — turmeric, ginger, and Ceylon cinnamon — then seared until golden and finished in the oven for a juicy, perfectly cooked result. The real star is the pan sauce built from unfiltered apple cider, bone broth, a splash of apple cider vinegar, and a touch of honey, all reduced down until glossy and lightly syrupy with golden garlic and fresh thyme running through it. Every ingredient in this dish is straightforward and naturally free from lupin, which can sneak into processed sauces, spice blends, and store-bought broths in ways that are genuinely hard to track. Making the sauce from scratch in the same skillet means you control exactly what goes in — no fillers, no flour-based thickeners, nothing unexpected. The result is a dinner that feels genuinely elegant, with sweet-savory depth and tender, sliceable pork that looks beautiful fanned out on a platter. It's the kind of weeknight-to-dinner-party recipe that earns serious compliments without requiring serious effort.
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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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