Walnut Free Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin has a reputation for being tricky, but this skillet-to-oven method makes it genuinely foolproof and seriously impressive. The glaze is built from coconut aminos, honey, apple cider vinegar, fresh garlic, and grated ginger — a combination that caramelizes into something sticky, savory, and just a little tangy as it roasts. A quick sear locks in the juices before the oven does the heavy lifting, and brushing on that glaze in stages means every slice gets coated in deep, glossy flavor. The arrowroot starch thickens the pan sauce beautifully at the end, so nothing goes to waste and every medallion gets a proper drizzle. For anyone navigating tree nut concerns, this recipe is naturally free of walnuts and relies on clean, whole-food ingredients with no hidden surprises. A scatter of fresh parsley at the end adds a bright finish that makes the whole platter look like it came out of 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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