Turkey 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, a splash of apple cider vinegar, and a touch of honey reduce down into something glossy, lightly syrupy, and absolutely worth spooning over every single slice. Searing the tenderloin first locks in the juices, so by the time it rests and gets sliced into medallions, the meat is tender and incredibly moist. The garlic cooked down in those drippings adds a savory backbone that keeps the sauce from tipping too sweet. This is the kind of dish that looks and tastes like it took serious effort, but the steps are straightforward and the whole thing comes together in one skillet. It's a confident, crowd-pleasing centerpiece that happens to be completely free of poultry — no substitutions, no workarounds, just a naturally satisfying recipe built around pork from the start.
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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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