Shellfish Free Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin has a reputation for being fussy, but this recipe keeps things straightforward while delivering genuinely impressive results. The real star is the glaze — coconut aminos bring that deep, savory-sweet depth you'd expect from a soy-based sauce, but without any of the shellfish-derived additives that can sneak into certain Asian-style condiments. Honey and apple cider vinegar round it out beautifully, while fresh garlic and grated ginger give it a little heat and brightness. The technique is simple: a hard sear in a hot skillet builds a gorgeous crust, then the oven finishes the job gently so the meat stays juicy and tender. Brushing on the glaze in stages means every layer caramelizes rather than burning, and reducing the pan drippings at the end creates a silky sauce that makes the whole dish feel restaurant-worthy. A scatter of fresh parsley on top adds color and a clean, herby finish. This is the kind of weeknight dinner that looks like you put in way 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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