Sesame Free Apple Cider Pork Tenderloin
Pork tenderloin can feel like a weeknight luxury, and this version absolutely delivers — golden-seared, warmly spiced, and finished in a glossy apple 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 fragrant crust before it even hits the oven, and the sauce built from fresh unfiltered cider, bone broth, garlic, and honey reduces into something genuinely restaurant-worthy. For anyone navigating sesame sensitivities, this recipe is a clean, confident choice — every ingredient is straightforward, with no hidden pastes, oils, or condiments that commonly sneak sesame into otherwise simple dishes. Coconut oil handles the searing duty here, keeping things rich without any cross-contamination concerns. The technique of resting the pork while you build the sauce in the same skillet means you're capturing every bit of flavor from those browned bits at the bottom of the pan. Sliced into medallions and draped with that syrupy, thyme-scented sauce, this is the kind of plate that makes people ask what you did differently — and the answer is really just good ingredients handled well.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!