Rice Free Apple Cider Pork Tenderloin
Pork tenderloin can feel like a weeknight luxury, and this version absolutely delivers — fragrant with warm spices, finished in a glossy cider pan sauce that tastes like it took far more effort than it did. The tenderloin gets rubbed with turmeric, ginger, and Ceylon cinnamon before a hard sear in coconut oil, building a beautifully caramelized crust that locks in all that juicy flavor. From there, the oven does the heavy lifting while you pull together a sauce built on unfiltered apple cider, bone broth, garlic, and a touch of honey — nothing starchy, nothing grain-based, just pure, reduced goodness. Skipping rice as a base is genuinely easy here because the pan sauce is so rich and satisfying that the medallions stand completely on their own. Fresh thyme scattered over the top at the end adds a herby brightness that cuts through the sweetness of the cider just enough. This is the kind of dish that looks impressive on a platter but comes together in a single skillet, which means cleanup is as minimal as the ingredient list.
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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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