Nickel Allergy Friendly Apple Cider Pork Tenderloin

Total time55 min

Prep time15 min

Cook time35 min

Nickel Allergy Friendly Apple Cider Pork Tenderloin

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Ingredients

4 servings

1 pork tenderloin (about 1 ¼ lb), silver skin removed
Whole Boneless Pork Tenderloin Kansas City Steak Berkshire Pork Tenderloin Roasts (Approximate Delivery is 3 - 8 Days)Pork Tenderloin Boneless Whole - 2.00 Lb Open Nature Pork Loin Tenderloin Whole - 1.5 Lb Smithfield Fresh Pork Tenderloin 2 Count, 1.4 - 3.4 lb
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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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