Mustard Free Apple Cider Pork Tenderloin
Pork tenderloin has a reputation for being tricky, but this recipe nails it every time — juicy, golden-seared, and finished with a pan sauce that smells absolutely incredible while it reduces. The spice rub of turmeric, ginger, and Ceylon cinnamon gives the meat a warm, aromatic crust that pairs beautifully with the sweet-tart apple cider sauce. For anyone navigating a mustard-free kitchen, this is the kind of recipe that feels indulgent without requiring any label-checking or substitutions — every ingredient is naturally free of that common allergen. The sauce comes together right in the same skillet, picking up all those caramelized bits from the sear and building deep flavor from garlic, bone broth, fresh thyme, and a touch of honey. Unfiltered apple cider does a lot of heavy lifting here, giving the sauce a rounded, slightly fruity sweetness that balances the savory pork perfectly. Sliced into medallions and draped with that glossy, lightly syrupy sauce, this dish looks like something you'd order at a nice restaurant — but it comes together in your own oven with minimal fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!