Citrus Free Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin has a reputation for being tricky to get right, 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 base, honey adds richness, and fresh garlic and ginger give it a little kick that builds as it caramelizes in the oven. Arrowroot starch thickens everything into a glossy, spoonable sauce that you'll want to put on just about everything. For anyone navigating a citrus-free lifestyle, this kind of recipe is a genuine find ā so many glazes and marinades lean on orange juice or lemon to add brightness, but here the apple cider vinegar and fresh ginger do that job beautifully without a drop of citrus in sight. The pan sauce comes together in just a few minutes while the meat rests, so nothing goes to waste and every plate gets that restaurant-worthy finish. Scatter a little fresh parsley over the top and you've got a centerpiece dish that looks far more impressive than the effort it actually takes.
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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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