Eggless Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin has a reputation for being tricky to get right, but this method ā a quick stovetop sear followed by a hot oven finish ā delivers a juicy, beautifully caramelized result every time. The glaze is where the magic really happens: coconut aminos bring a deep, savory-sweet richness, while fresh garlic, grated ginger, honey, and apple cider vinegar layer in brightness and warmth. A touch of arrowroot starch thickens everything into a glossy, spoonable sauce that clings to each medallion like it was made for it. The whole dish is completely free of eggs at every stage ā no binders, no marinades with hidden ingredients, just clean, whole-food components you can feel good about. Turmeric runs through both the dry rub and the glaze, giving the pork a gorgeous golden hue and a subtle earthiness that makes the plate look as impressive as it tastes. After resting and slicing, you spoon those reduced pan drippings right over the top, so nothing goes to waste. Whether you're cooking for a weeknight dinner or something a little more special, this one is the kind of recipe that earns a permanent spot in the rotation.
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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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