Seed Oil Free Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that rewards a little attention — lean, tender, and quick-cooking, it soaks up bold flavors beautifully. The glaze here is built entirely from coconut aminos, honey, apple cider vinegar, fresh ginger, and garlic, which means you get that deep, savory-sweet punch without a drop of soy sauce or any of the industrial seed oils that sneak into so many bottled sauces and marinades. Coconut oil handles the searing, giving the outside a gorgeous caramelized crust before the whole skillet moves into a hot oven to finish. A touch of arrowroot starch thickens the glaze into a glossy, spoonable sauce that gets even better when you reduce the pan drippings right on the stovetop after roasting. Turmeric and ginger run through both the rub and the glaze, layering warmth and a subtle earthiness into every bite. Sliced into medallions and draped with that sticky pan sauce, this is the kind of dish that looks like you spent far more effort than you actually did.
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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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