Oats Free Coconut Aminos Glazed Pork Tenderloin
Juicy, caramelized, and packed with bold umami flavor, this glazed pork tenderloin is the kind of weeknight dinner that feels far more impressive than the effort involved. The glaze comes together from coconut aminos, honey, apple cider vinegar, fresh garlic, and ginger — a combination that builds deep, savory-sweet complexity without a single grain or hidden thickener in sight. Arrowroot starch does the thickening work here, so the sauce turns glossy and clingy in just a couple of minutes on the stovetop. Searing the tenderloin first locks in a gorgeous crust, and finishing it in a hot oven with two rounds of glazing means every slice is coated in that sticky, golden sauce. The pan drippings get reduced right in the same skillet, so cleanup stays minimal and nothing goes to waste. A scatter of fresh parsley at the end brightens the whole plate and makes it look like something straight off a restaurant menu. Whether you're cooking for a crowd or just treating yourself on a Tuesday, this one delivers every single time.
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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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