Peanut Free Apple Cider Pork Tenderloin
Pork tenderloin gets a serious upgrade here, rubbed with warm spices like turmeric, ginger, and Ceylon cinnamon before being seared to a deep golden crust and finished in a hot oven. The real star is the pan sauce — built from fresh unfiltered apple cider, bone broth, garlic, and a touch of honey, it reduces into something glossy and lightly syrupy that clings to every slice. Every single ingredient in this recipe is naturally free from peanuts and peanut derivatives, so there's no label-scanning or substitution stress involved. The whole dish comes together in one oven-safe skillet, which means less cleanup and more of those caramelized pan drippings going straight into the sauce where they belong. It's the kind of centerpiece that looks like you spent hours on it but relies entirely on straightforward technique and clean, unfussy ingredients. Finished with a scatter of fresh thyme, it's elegant enough for a dinner party and approachable enough for a weeknight when you want something genuinely satisfying.
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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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