Seeds 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 delivers serious flavor through a glossy, savory-sweet glaze. Coconut aminos stand in for soy sauce here, bringing that deep umami richness without any of the seed-derived ingredients that can sneak into conventional sauces and marinades. The glaze layers in honey, apple cider vinegar, fresh garlic, and grated ginger, then gets thickened with arrowroot starch — so every slice is coated in something that tastes like it took hours to develop. A quick sear in coconut oil builds a beautiful crust before the oven does the heavy lifting, and the pan drippings get reduced into a proper finishing sauce that makes the whole dish feel restaurant-worthy. Ground turmeric runs through both the dry rub and the glaze, giving the pork a warm, golden color and a subtle earthiness that ties everything together. Resting the meat before slicing keeps it juicy all the way through, and a handful of fresh parsley on top adds a bright pop of color. It's the kind of weeknight dinner that genuinely earns the compliments.
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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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