Wheat Free Apple Cider Pork Tenderloin
Pork tenderloin gets a serious upgrade here, rubbed with warm spices — turmeric, ginger, and Ceylon cinnamon — then seared until golden and finished in a glossy apple cider pan sauce that smells absolutely incredible. The whole dish comes together in a single oven-safe skillet, which means less cleanup and more flavor from those browned bits scraped up into the sauce. Unfiltered apple cider, bone broth, and a touch of honey build a sauce that's lightly syrupy and deeply savory without a drop of soy sauce, flour, or any thickener to worry about. That's the beauty of this one — it's naturally free of wheat-based ingredients without any awkward substitutions or compromise on taste. Sliced into tender medallions and finished with fresh thyme, it looks like something you'd order at a nice restaurant but comes together at home with straightforward pantry staples. Whether you're cooking for a crowd or just treating yourself on a weeknight, this is the kind of recipe that earns a permanent spot in the rotation.
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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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