MSG Free Apple Cider Pork Tenderloin
Pork tenderloin can feel like a weeknight luxury, and this version absolutely delivers — golden-seared, warmly spiced, and finished in a glossy cider pan sauce that tastes like it took far more effort than it did. The rub of turmeric, ginger, and Ceylon cinnamon gives the meat a beautiful color and a subtle warmth that pairs perfectly with the sweet-tart apple cider reduction. Because every ingredient here is whole and straightforward, you never have to second-guess what's actually in your dinner — no flavor packets, no store-bought sauces, no hidden additives to track down on a label. The sauce comes together right in the same skillet using fresh apple cider, bone broth, a splash of apple cider vinegar, and a touch of honey, so the flavor is completely clean and built from scratch. Sliced into medallions and spooned with that syrupy, thyme-scented sauce, this is the kind of dish that looks impressive on a platter but relies entirely on real, recognizable ingredients to get there.
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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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