AIP Friendly Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that looks impressive on the table but comes together faster than most weeknight dinners, and this version delivers serious flavor with a sticky, glossy glaze that feels almost indulgent. Coconut aminos stand in for soy sauce here, bringing that savory-sweet depth without any of the ingredients that make traditional glazes off-limits on an elimination-style protocol. Honey, apple cider vinegar, fresh ginger, and garlic round out the glaze, while turmeric adds a warm, golden hue to both the rub and the sauce. The arrowroot starch is the quiet hero — it thickens the pan sauce into something spoonable and rich without relying on cornstarch or flour. A quick sear in coconut oil locks in the crust before the oven does the heavy lifting, and the whole thing rests and sauces in under ten minutes. Sliced into medallions and spooned with that reduced pan dripping sauce, this makes a beautiful dinner for four that nobody at the table will believe is as clean as it is.
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Learn more →Ingredients
4 servings
For the pork
- 1 pork tenderloin (about 1 lb / 450g)
- 1 tbsp coconut oil
- ½ tsp salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For the glaze
- ⅓ cup coconut aminos
- 2 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, finely grated
- ¼ tsp ground turmeric
- 1 tsp arrowroot starch
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the pork tenderloin completely dry with paper towels, then rub it all over with the salt, 1/2 tsp turmeric, and 1/4 tsp ground ginger.
- 2
In a small bowl, whisk together the coconut aminos, honey, apple cider vinegar, fresh ginger, garlic, 1/4 tsp turmeric, and arrowroot starch until the starch is fully dissolved. Set aside.
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