Beef Free Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that looks impressive on the table but is genuinely forgiving to cook, and this glaze takes it somewhere truly special. Coconut aminos bring a deep, savory-sweet richness without any soy, while honey and apple cider vinegar balance the whole thing with brightness and just a little tang. A quick sear in coconut oil builds a gorgeous crust before the oven does the heavy lifting, and brushing on that glaze in stages means every layer of flavor gets locked in. The arrowroot starch thickens the pan drippings into a glossy, spoonable sauce that makes the whole dish feel restaurant-worthy. Turmeric and fresh ginger run through both the rub and the glaze, giving the pork a warm, aromatic depth that's anything but one-note. Sliced into medallions and finished with a little fresh parsley, this is the kind of centerpiece that earns compliments without demanding hours in the kitchen.
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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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