Rice 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 version takes it somewhere really special. The glaze is built on coconut aminos ā a naturally rice-free swap for soy sauce ā combined with honey, apple cider vinegar, fresh garlic, and grated ginger for a sticky, savory-sweet coating that caramelizes beautifully in the oven. Arrowroot starch thickens everything without any grain-based thickeners, so the sauce stays completely on-plan while still clinging to every slice. The technique here is smart: sear the tenderloin first to lock in a golden crust, then finish it in a hot oven with two rounds of glazing for maximum flavor. After a quick rest, the pan drippings get reduced into a glossy sauce that makes the whole dish feel restaurant-worthy. Sliced into medallions and spooned with that deep, golden pan sauce, this is the kind of meal that genuinely doesn't feel like it's missing anything.
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Learn more āIngredients
4 servings
For the pork
- 1 pork tenderloin (about 1 lb / 450g)
- 1 tbsp coconut oil
- Ā½ tsp salt
- Ā½ tsp ground turmeric
- Ā¼ tsp ground ginger
For the glaze
- ā cup coconut aminos
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, finely grated
- Ā¼ tsp ground turmeric
- 1 tsp arrowroot starch
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°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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