Pistachio Free Coconut Aminos Glazed Pork Tenderloin
Juicy, caramelized, and packed with savory-sweet depth, this glazed pork tenderloin is the kind of weeknight dinner that feels far more impressive than the effort it takes. The glaze builds its bold flavor from coconut aminos, honey, apple cider vinegar, fresh garlic, and grated ginger — no soy sauce, no mystery additives, just clean pantry staples that come together beautifully. A quick sear in coconut oil locks in the crust before the oven finishes the job, and basting with the glaze halfway through means every slice is coated in that sticky, golden sauce. Arrowroot starch thickens the pan drippings into a glossy finishing sauce that you'll want to spoon over everything on the plate. For anyone navigating tree nut allergies, this recipe is naturally free of pistachios and other nuts at every step — no swaps needed, no label-reading anxiety. A five-minute rest and a simple slice into medallions is all that stands between you and a platter that looks like it came out of a restaurant kitchen. Scatter some fresh parsley on top and dinner is done.
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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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