Gluten Free Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that looks impressive on the table but comes together with surprisingly little effort, and this glazed version is proof. The magic here is coconut aminos — a naturally wheat-free soy sauce alternative that delivers deep, savory-sweet flavor without any of the gluten concerns that come with traditional soy sauce or teriyaki bottles. Combined with honey, apple cider vinegar, fresh garlic, and grated ginger, the glaze is bold, glossy, and genuinely restaurant-worthy. Arrowroot starch thickens everything beautifully, so there's no need to reach for flour or cornstarch to get that silky, spoonable pan sauce. The technique is straightforward: a quick sear to build a golden crust, a short roast to finish it through, and a few minutes on the stovetop to reduce the drippings into something you'll want to pour over everything. A scatter of fresh parsley at the end keeps it looking as good as it tastes. Whether you're cooking for a weeknight dinner or a low-key dinner party, this one earns its place at the table.
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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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