Yeast Free Apple Cider Pork Tenderloin
Pork tenderloin can feel like a weeknight luxury, and this version absolutely delivers — fragrant with turmeric, ginger, and Ceylon cinnamon, then finished in a glossy pan sauce built from fresh apple cider, bone broth, garlic, and a touch of honey. The whole thing comes together in a single oven-safe skillet, which means big flavor with minimal cleanup. For anyone navigating a yeast-free lifestyle, the sauce is where this recipe really shines — unfiltered apple cider and apple cider vinegar bring that bright, tangy depth without any fermented or yeast-derived ingredients sneaking in. The bone broth adds a savory backbone that makes the reduced sauce feel genuinely restaurant-worthy. Searing the tenderloin first locks in a beautiful crust, and a quick roast in the oven brings it to a juicy, perfectly safe 145°F before it rests and gets blanketed in that syrupy, herb-flecked sauce. Scattered with fresh thyme and sliced into elegant medallions, this is the kind of dish that looks far more complicated than it actually is.
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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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