Almond Free Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin has a reputation for being tricky to get right, but this skillet-to-oven method makes it genuinely foolproof. The real star is the glaze — coconut aminos, honey, apple cider vinegar, fresh garlic, and grated ginger come together into something sticky, savory, and just a little tangy, with warm turmeric running through every layer. Searing the tenderloin first locks in a gorgeous crust, and then a quick roast at high heat finishes the job without drying it out. That final step of reducing the pan drippings into a glossy sauce is worth every extra minute — it takes the whole dish from weeknight dinner to something you'd proudly serve to guests. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out. A scatter of fresh parsley at the end adds a little brightness and color to what is already a seriously beautiful plate.
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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
- 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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