Turkey Free Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that rewards a little attention with seriously impressive results — and this glaze takes it somewhere truly special. Coconut aminos bring a deep, savory-sweet richness that mimics the depth of soy sauce without any of the usual concerns, while honey and apple cider vinegar balance everything with brightness and a gentle tang. A quick sear in coconut oil builds a gorgeous crust before the oven finishes the job, and brushing on that ginger-garlic glaze in stages means every layer of flavor gets locked in. The arrowroot starch does quiet but important work, pulling the pan drippings into a glossy, spoonable sauce that makes the whole dish feel restaurant-worthy. Turmeric and fresh ginger run through both the rub and the glaze, giving the sliced medallions a warm, golden color that looks as good as it tastes. A scatter of fresh parsley at the end adds a pop of green and keeps things feeling light. This is the kind of weeknight centerpiece that looks like you spent far more time on it 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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