Oral Allergy Syndrome Friendly Coconut Aminos Glazed Pork Tenderloin

Total time50 min

Prep time15 min

Cook time30 min

Oral Allergy Syndrome Friendly Coconut Aminos Glazed Pork Tenderloin

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Ingredients

4 servings

For the pork

1 pork tenderloin (about 1 lb / 450g)
Whole Boneless Pork Tenderloin Kansas City Steak Berkshire Pork Tenderloin Roasts (Approximate Delivery is 3 - 8 Days)Pork Tenderloin Boneless Whole - 2.00 Lb Open Nature Pork Loin Tenderloin Whole - 1.5 Lb Smithfield Fresh Pork Tenderloin 2 Count, 1.4 - 3.4 lb
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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
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
¼ tsp ground turmeric
1 tsp arrowroot starch

For serving

1 tbsp fresh parsley, roughly chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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