Seed Oil Free Apple Cider Pork Tenderloin
Pork tenderloin can feel like a weeknight luxury, and this version absolutely delivers — warm spices, a glossy cider pan sauce, and tender, juicy medallions that look like they came from a proper restaurant kitchen. Every drop of fat in this recipe comes from coconut oil, so there's no canola, soybean, or vegetable oil hiding anywhere in the cook. The sauce is built entirely from unfiltered apple cider, bone broth, a splash of apple cider vinegar, and a touch of honey, which means it's rich and deeply flavored without relying on anything processed or refined. Ceylon cinnamon, turmeric, and ginger give the sear a beautiful color and a subtle warmth that plays perfectly against the sweet-tart reduction. Searing first and finishing in the oven is the move here — it locks in moisture and builds those browned bits that make the pan sauce genuinely special. If you've been frustrated trying to find a restaurant-quality pork dish that doesn't sneak in industrial oils, this one is worth bookmarking and making on repeat.
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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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