Mustard Free Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin has a reputation for being tricky to get right, but this skillet-to-oven method delivers a beautifully bronzed, juicy result every single time. The glaze is built from coconut aminos, honey, apple cider vinegar, fresh garlic, and ginger — layers of sweet, tangy, and savory that caramelize into something genuinely special. For anyone navigating a mustard sensitivity, glazed and marinated proteins can be a real minefield, since mustard hides in so many bottled sauces and spice blends. Every ingredient here is straightforward and easy to verify, so you can cook with total confidence. After roasting, the pan drippings get reduced right in the skillet into a glossy, spoonable sauce that makes the whole dish feel restaurant-worthy. Sliced into tender medallions and finished with fresh parsley, this is the kind of centerpiece that looks far more involved than it actually is.
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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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