Capsaicin Free Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that rewards a little attention with seriously impressive results, and this version delivers a glossy, savory-sweet glaze that looks like it came out of a restaurant kitchen. Coconut aminos bring that deep, umami-rich backbone you'd expect from a soy-based sauce, while honey and apple cider vinegar round everything out with just the right balance of sweetness and brightness. Ground turmeric and fresh ginger layer in warmth and complexity without any heat, making this a genuinely satisfying option for anyone who needs to avoid capsaicin but doesn't want to sacrifice bold flavor. The technique is straightforward — a quick stovetop sear locks in the juices, then the oven finishes the job while the glaze caramelizes into something truly special. Letting the pan drippings reduce into a spoonable sauce at the end is the kind of step that takes two minutes but makes the whole dish feel elevated. Sliced into tender medallions and finished with a little fresh parsley, this is the kind of weeknight dinner that quietly becomes a regular request.
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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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