Oats Free Apple Cider Pork Tenderloin
Autumn flavors shine in this elegant yet approachable pork dish, where warm spices like turmeric, ginger, and Ceylon cinnamon form a fragrant crust that caramelizes beautifully during the sear. The real magic happens in the pan sauce — unfiltered apple cider, bone broth, a splash of apple cider vinegar, and a touch of honey reduce down into something glossy, lightly syrupy, and deeply savory. Fresh thyme ties everything together with an herby brightness that keeps the dish feeling light despite all that richness. Every single ingredient here is naturally free from grains and oats, so there's no need to scrutinize labels or swap anything out — it just works as written. The technique is straightforward: sear on the stovetop, finish in the oven, then build the sauce in the same skillet while the pork rests. That one-pan approach means maximum flavor from the browned bits and minimal cleanup. Sliced into tender medallions and draped with that cider pan sauce, this is the kind of dinner that looks far more impressive than the effort it actually takes.
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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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