Citric Acid Free Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that looks impressive on the table but is genuinely forgiving to cook, and this glazed version delivers serious flavor with a surprisingly short ingredient list. The glaze leans on coconut aminos for that deep, savory-sweet backbone — a smart swap for anyone avoiding the citric acid that sneaks into so many conventional sauces and marinades. Honey, fresh ginger, and garlic round it out, while a touch of arrowroot starch helps everything tighten into a glossy, spoonable pan sauce that feels restaurant-worthy. The method is straightforward: a quick sear to build color, a roast in the oven to finish, and a few minutes on the stovetop to concentrate those drippings into something truly special. Ground turmeric appears in both the dry rub and the glaze, giving the pork a warm, golden hue and an earthy depth that plays beautifully against the sweetness of the honey. Resting the meat before slicing keeps every medallion juicy, and that final drizzle of pan sauce ties the whole plate together. It's the kind of weeknight dinner that looks like you put in way more effort than you actually did.
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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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