Lactose Free Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that looks impressive on the table but is genuinely approachable in the kitchen, and this version delivers serious flavor without a drop of dairy anywhere in sight. The glaze is built from coconut aminos, honey, apple cider vinegar, fresh ginger, and garlic — a combination that caramelizes beautifully in the oven and reduces into a glossy, savory-sweet pan sauce that tastes like it took way more effort than it did. A quick sear in coconut oil locks in the crust before the tenderloin finishes roasting, so you get that satisfying browned exterior with a juicy, tender center. Arrowroot starch thickens the glaze naturally, meaning no cornstarch slurry drama and no hidden additives to second-guess. The whole thing comes together in one oven-safe skillet, which means less cleanup and more time enjoying those pan drippings spooned over perfectly sliced medallions. A scatter of fresh parsley at the end adds a pop of color that makes the whole platter look like something out of a restaurant. Whether you're cooking for a crowd or just treating yourself on a weeknight, this one earns a permanent spot in the rotation.
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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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