Soy 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 glossy apple cider pan sauce that smells absolutely incredible. The sauce builds on unfiltered cider, bone broth, a splash of apple cider vinegar, and a touch of honey, all reduced down in the same skillet until it's lightly syrupy and coats every slice beautifully. Every single ingredient in this recipe is naturally free of soy, so there's no need to scrutinize labels or swap anything out — it just works as written. That's a genuine relief when so many store-bought sauces, broths, and spice blends sneak soy in through the back door. Coconut oil handles the sear, and the pan drippings do the heavy lifting for flavor, so nothing feels like a compromise. Sliced into medallions and draped with that fragrant garlic-thyme sauce, this is the kind of dish that looks like it took far more effort than it actually did.
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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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