Macadamia Free Apple Cider Pork Tenderloin
Pork tenderloin gets a serious upgrade here, seared until deeply golden and then finished in the oven before being draped in a glossy, cider-forward pan sauce that smells absolutely incredible. The spice rub — turmeric, ginger, and Ceylon cinnamon — gives the meat a warm, aromatic crust that pairs beautifully with the sweet-tart reduction built from fresh unfiltered apple cider, bone broth, and a touch of honey. Cooking everything in a single skillet means all those caramelized bits from the sear get scraped up into the sauce, adding a depth of flavor that tastes far more involved than it actually is. Fresh thyme sprigs simmer right in the pan and tie the whole thing together with a herby brightness. Because every ingredient here is straightforward and whole-food based, there's no need to scrutinize labels for hidden nut-based oils or fillers — what you see is exactly what goes in. The result is a centerpiece-worthy dish that feels special enough for a dinner party but is genuinely approachable on a weeknight.
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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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