Chestnut Free Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin has a reputation for being tricky, but this skillet-to-oven method makes it genuinely approachable and the results are stunning. The glaze is built from coconut aminos, honey, apple cider vinegar, fresh garlic, and grated ginger, creating a sticky, savory-sweet coating that caramelizes beautifully in the oven. A quick sear locks in the juices before roasting, and brushing on the glaze in stages means every slice is deeply flavored all the way through. Once the pork rests, the pan drippings get reduced into a glossy sauce that takes the whole dish to another level. For anyone navigating tree nut restrictions, this recipe is naturally free of the usual suspects — no hidden nut-based sauces, no ambiguous pantry shortcuts, just clean, straightforward ingredients you can verify at a glance. Finished with a scatter of fresh parsley, it looks impressive enough for a dinner party but is honestly weeknight-friendly from start to finish.
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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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