Nitrate & Nitrite Free Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that looks impressive on the table but is genuinely forgiving to cook, and this glazed version delivers serious flavor without relying on any of the cured or processed ingredients that typically sneak nitrates and nitrites into weeknight dinners. The glaze is built from coconut aminos, honey, apple cider vinegar, fresh garlic, and grated ginger — a combination that caramelizes beautifully in the oven and produces a sticky, savory-sweet coating that tastes far more complex than the ingredient list suggests. A quick sear in coconut oil locks in the crust before the tenderloin finishes roasting, and brushing on the glaze in two stages means every inch of the meat gets coated. Once the pork rests and you reduce the pan drippings into a glossy sauce, you have a plated dish that genuinely looks like it came from a restaurant. Sliced into medallions and spooned with that thickened pan sauce, it's the kind of meal that earns compliments without requiring you to explain a single dietary swap. Fresh parsley on top keeps it bright and pulls the whole platter together.
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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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