Shellfish Free Apple Cider Pork Tenderloin
Pork tenderloin gets a serious upgrade here, rubbed with warm spices — turmeric, ginger, and Ceylon cinnamon — then seared until deeply golden and finished in a hot oven. The real magic happens in the pan sauce: unfiltered apple cider, bone broth, garlic, and fresh thyme reduce down into something glossy and lightly syrupy, finished with a splash of apple cider vinegar and a touch of honey. Every ingredient in this dish is straightforward and land-based, so there's zero concern about hidden shellfish derivatives that sometimes sneak into restaurant sauces or store-bought glazes. The sear-then-roast method keeps the tenderloin juicy at the center while building up those caramelized browned bits that make the pan sauce so deeply savory. Sliced into medallions and spooned with that cider reduction, this is the kind of plate that looks like you spent hours but comes together in a single skillet. It's equally at home on a weeknight dinner table or as the centerpiece of a more relaxed weekend meal.
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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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