Caffeine Free Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin has a reputation for being tricky to get right, but this skillet-to-oven method takes all the guesswork out of it. The real star is the glaze — coconut aminos bring that deep, savory-sweet depth you'd expect from soy sauce, but without any of the soy or the caffeine concerns that can come with certain fermented condiments. Honey, apple cider vinegar, fresh garlic, and grated ginger round it out into something genuinely crave-worthy, while arrowroot starch pulls the pan sauce together into a glossy, spoonable finish. A quick sear locks in the color and flavor before the oven does the heavy lifting, and resting the meat for five minutes before slicing keeps every medallion juicy. The warm golden hue from the turmeric makes the finished platter look far more impressive than the effort involved. Scatter some fresh parsley over the top and you've got a dinner that feels special enough for company but easy enough for a weeknight.
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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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