Sesame Free Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin has a reputation for being either bland or fussy, but this recipe delivers a genuinely impressive result with a glaze that's sticky, savory, and just a little tangy. The secret weapon is coconut aminos, which brings that deep, umami-rich flavor you'd expect from soy sauce — without any sesame or wheat to worry about. Honey and apple cider vinegar balance the glaze beautifully, while fresh garlic and ginger give it a brightness that makes the whole dish feel restaurant-worthy. The sear-then-roast method locks in a gorgeous crust before the oven finishes the job, and reducing the pan drippings at the end creates a glossy sauce that's almost too good to share. Arrowroot starch thickens everything cleanly, so the final pour-over looks as polished as it tastes. A five-minute rest before slicing keeps every medallion juicy, and a scatter of fresh parsley adds just enough color to make the platter pop. Whether you're cooking for a weeknight dinner or something a little more special, this one is a reliable, crowd-pleasing centerpiece.
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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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