Gelatin Free Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin has a reputation for being either bland or fussy, but this version is neither — it's deeply savory, glossy, and genuinely impressive without requiring a complicated ingredient list. The glaze comes together from coconut aminos, honey, apple cider vinegar, fresh garlic, and grated ginger, building layers of sweet-tangy flavor that caramelize beautifully in the oven. Arrowroot starch does the thickening work here, which means the sauce gets that silky, spoonable consistency without any gelatin or animal-derived setting agents hiding in the mix. A quick stovetop sear locks in the juices before the tenderloin finishes roasting, and the pan drippings get reduced into a glossy sauce you'll want to pour over everything on the plate. Turmeric runs through both the dry rub and the glaze, giving the finished dish a warm golden hue that looks as good as it tastes. Sliced into medallions and finished with a little fresh parsley, this is 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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