Walnut Free Apple Cider Pork Tenderloin
Autumn flavors shine in this skillet-to-oven pork dish, where warm spices like turmeric, ginger, and Ceylon cinnamon create a gorgeous crust before the tenderloin even hits the oven. The real star is the pan sauce — built from unfiltered apple cider, bone broth, a splash of apple cider vinegar, and a touch of honey, it reduces into something glossy, lightly syrupy, and deeply savory. Searing the pork first locks in juiciness, and the oven finish brings it to a perfect 145°F without drying it out. Because every ingredient here is straightforward and whole-food based, there's no need to scan labels for hidden nut additives or worry about cross-contact from processed sauces. The sauce comes together right in the same skillet, picking up all those caramelized browned bits for maximum flavor with minimal cleanup. Sliced into tender medallions and draped with that cider pan sauce, this is the kind of dinner that looks far more impressive than the effort it actually takes.
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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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