Mushroom Free Apple Cider Pork Tenderloin
Pork tenderloin can feel like a weeknight luxury, and this version absolutely delivers — a golden-seared, spice-rubbed loin bathed in a glossy apple cider pan sauce that smells incredible while it cooks. The rub of turmeric, ginger, and Ceylon cinnamon gives the meat a warm, aromatic crust before it ever hits the oven, and the sauce built from fresh unfiltered cider, bone broth, garlic, and honey reduces into something genuinely restaurant-worthy. Every component here is straightforward and whole-food — no cream-of-something shortcuts, no store-bought sauce packets, and absolutely nothing fungal hiding in the ingredient list. That matters more than you might think, since many pork sauces and broths sneak in mushroom powder or mushroom-derived umami boosters; this one builds its depth entirely from the cider reduction and those beautiful browned bits scraped up from the pan. The result is a lightly syrupy, sweet-savory glaze that clings to each medallion and makes the whole platter look like you spent far more effort than you actually did. Scatter a few fresh thyme leaves over the top and it's genuinely dinner-party ready.
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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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