Soy Free Coconut Aminos Glazed Pork Tenderloin
Juicy, golden-edged pork tenderloin with a sticky, glossy glaze is the kind of weeknight dinner that feels way more impressive than the effort involved. The secret weapon here is coconut aminos — a naturally brewed condiment made from coconut sap that delivers that deep, savory-sweet punch you'd expect from soy sauce, without any soy in sight. For anyone navigating soy sensitivities, it's a genuine pantry hero, and it pairs beautifully with honey, apple cider vinegar, and fresh ginger to build a glaze that's layered and complex. A quick sear in the skillet locks in the crust, and the oven does the rest, with arrowroot starch thickening the pan sauce into something you'll want to spoon over everything. Turmeric and ginger run through both the rub and the glaze, giving every bite a warm, slightly earthy backbone that keeps this from tasting one-note. Letting the tenderloin rest before slicing is a small step that makes a big difference — the medallions stay tender and the sauce clings to every cut edge. Finish with a scatter of fresh parsley and you've got a centerpiece dish that looks like it came from a restaurant kitchen.
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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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