Cinnamon Free Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin has a reputation for being tricky, but this skillet-to-oven method makes it genuinely foolproof ā beautifully seared on the outside, juicy and tender all the way through. The glaze is where the magic happens: coconut aminos bring a deep, savory-sweet richness, balanced by honey, apple cider vinegar, and bright hits of fresh garlic and ginger. Arrowroot starch thickens everything into a glossy, spoonable sauce that clings to each medallion like it was made for it. For anyone navigating a sensitivity to cinnamon, this recipe is a welcome find ā the warm, complex flavor comes entirely from turmeric and ginger, with zero cinnamon hiding in the spice blend or the glaze. So many store-bought marinades and glazed pork recipes lean on mixed spice blends that can sneak cinnamon in without much fanfare, making this from-scratch approach genuinely reassuring. A scatter of fresh parsley at the end keeps it looking polished enough for a dinner party, but the whole process is straightforward enough for a weeknight. Let the pan sauce reduce for those extra few minutes ā it is absolutely worth it.
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Learn more āIngredients
4 servings
For the pork
- 1 pork tenderloin (about 1 lb / 450g)
- 1 tbsp coconut oil
- Ā½ tsp salt
- Ā½ tsp ground turmeric
- Ā¼ tsp ground ginger
For the glaze
- ā cup coconut aminos
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, finely grated
- Ā¼ tsp ground turmeric
- 1 tsp arrowroot starch
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°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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