MSG Free Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that looks impressive on the table but is genuinely approachable to cook, and this glazed version delivers serious flavor without a single ingredient that contains added glutamates. The secret weapon here is coconut aminos — it brings that deep, savory-sweet depth you'd normally get from soy sauce, but it's naturally free of the additives that make so many Asian-inspired sauces off-limits. Honey, apple cider vinegar, fresh garlic, and grated ginger round out the glaze into something sticky, bright, and layered. Arrowroot starch thickens everything into a glossy pan sauce that you'll want to spoon over every last medallion. The technique is straightforward: a quick stovetop sear to build a golden crust, then a roast in the oven with two rounds of glazing so the flavors really cling. Resting the meat before slicing keeps it juicy, and reducing the pan drippings into a sauce at the end means nothing goes to waste. A scatter of fresh parsley at the finish adds a little color and freshness to what is already a genuinely stunning plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!