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 rub of turmeric, ginger, and Ceylon cinnamon gives the meat a beautifully golden crust after a quick sear in coconut oil, and the oven does the rest of the heavy lifting. Every ingredient here is naturally free of rye and grain-based fillers, so there's no need to scrutinize labels or swap anything out — it just works as written. The sauce comes together right in the same skillet using unfiltered apple cider, bone broth, a splash of apple cider vinegar, and a touch of honey, picking up all those caramelized bits from the sear along the way. What you end up with is something deeply savory, lightly sweet, and just a little tangy — the kind of pan sauce you'll want to spoon over everything on the plate. Sliced into tender medallions and scattered with fresh thyme, this is the sort of dish that looks impressive enough for guests but is genuinely simple enough for a regular Tuesday night.
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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.
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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