Artificial Flavors Free Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin has a reputation for being either perfectly juicy or disappointingly dry, and the difference almost always comes down to technique and a great glaze. This recipe nails both. The tenderloin gets a quick sear in coconut oil before finishing in a hot oven, locking in moisture while building a gorgeous caramelized crust. The glaze is built entirely from real, recognizable ingredients ā coconut aminos, honey, apple cider vinegar, fresh garlic, and grated ginger ā so there's none of the mystery that comes with bottled sauces and marinades that often sneak in synthetic flavor additives. Arrowroot starch thickens everything into a glossy, restaurant-worthy pan sauce without any processed shortcuts. The result is deeply savory with a gentle warmth from the turmeric and ginger, finished with a bright hit of vinegar that keeps the sweetness from going overboard. Slice it into medallions, spoon that silky sauce over the top, and you've got a centerpiece dish that tastes far more impressive than the effort it actually takes.
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Learn more āIngredients
4 servings
For the pork
- 1 pork tenderloin (about 1 lb / 450g)
- 1 tbsp coconut oil
- Ā½ tsp salt
- Ā½ tsp ground turmeric
- Ā¼ tsp ground ginger
For the glaze
- ā cup coconut aminos
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, finely grated
- Ā¼ tsp ground turmeric
- 1 tsp arrowroot starch
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°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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