Pork tenderloin is one of those cuts that looks impressive on the table but is genuinely forgiving to cook, and this glazed version delivers serious flavor with a short ingredient list. The star of the glaze is coconut aminos — a naturally brewed soy sauce alternative made from coconut sap that brings deep, savory sweetness without any grain-based ingredients. Honey, apple cider vinegar, fresh garlic, and grated ginger round it out into something sticky, tangy, and absolutely crave-worthy. The arrowroot starch thickens everything into a glossy pan sauce that clings to every slice, so nothing goes to waste. A quick sear in coconut oil builds a caramelized crust before the oven does the heavy lifting, and a five-minute rest keeps the meat juicy all the way through. For anyone navigating grain sensitivities, this recipe is a genuinely satisfying answer to the question of what to do when you want something that feels special on a weeknight.
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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.
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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