BHA & BHT Free Coconut Aminos Glazed Pork Tenderloin

Pork tenderloin has a way of feeling special without requiring a culinary degree, and this glazed version absolutely delivers on that promise. 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 that coats every slice beautifully. Conventional soy sauces and many bottled glazes are common sources of synthetic preservatives like BHA and BHT, so building the sauce from scratch with whole, recognizable ingredients keeps things clean from start to finish. The technique is straightforward: sear the tenderloin in coconut oil until golden on all sides, then let the oven do the heavy lifting while you baste with that glossy glaze. Arrowroot starch thickens the pan drippings into a proper sauce in just a couple of minutes, so nothing goes to waste. A five-minute rest before slicing keeps the meat juicy, and a scatter of fresh parsley over the top makes it look like you really put in the effort — even though the whole process is surprisingly hands-off.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →