Nutmeg Free Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin has a reputation for being tricky, but this sear-then-roast method keeps it juicy and delivers a glossy, caramelized finish that looks genuinely impressive on the table. The glaze is built from coconut aminos, honey, apple cider vinegar, fresh ginger, and garlic — a combination that's savory, a little sweet, and just bright enough to cut through the richness of the pork. Arrowroot starch thickens everything into a silky pan sauce that you spoon right over the sliced medallions, so nothing goes to waste. Many store-bought marinades and spice blends sneak in warm baking spices that can be hard to avoid, but every ingredient here is straightforward and easy to verify. The seasoning relies on turmeric and fresh ginger for warmth and depth, so the flavor is complex without relying on anything you'd need to second-guess. A quick five-minute rest after roasting is all it takes before you're slicing into tender, beautifully glazed pork that's worthy of a weeknight dinner or a low-key dinner party.
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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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