Xanthan Gum Free Apple Cider Pork Tenderloin
Pork tenderloin gets a serious upgrade here, rubbed with warm spices like turmeric, ginger, and Ceylon cinnamon before being seared to a deep golden crust and finished in a hot oven. The real magic happens in the pan sauce — unfiltered apple cider, bone broth, garlic, and a splash of apple cider vinegar reduce down into something glossy, lightly sweet, and deeply savory. Every ingredient in this recipe is naturally free of xanthan gum, so there's no need to scrutinize labels or swap anything out. The sauce thickens the old-fashioned way, through reduction alone, which means you get a beautifully syrupy finish without any gums or stabilizers doing the heavy lifting. Fresh thyme ties everything together and makes the platter look like something out of a Sunday dinner spread. It's an impressive centerpiece that comes together in one skillet, which also means cleanup is refreshingly simple.
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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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