Wheat Free Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin is already one of the leanest, most elegant cuts you can put on the table, and this glaze takes it somewhere genuinely special. The secret is coconut aminos — a naturally wheat-free swap for soy sauce that brings deep, savory-sweet flavor without any of the grain-based ingredients that make traditional glazed pork off-limits for so many people. Honey, apple cider vinegar, fresh garlic, and grated ginger round out the glaze into something complex and sticky, while arrowroot starch thickens everything into a glossy, spoonable sauce. A quick sear in a hot skillet locks in the crust before the oven finishes the job, and that two-step technique is what separates a truly impressive roast from a pale, steamed-tasting disappointment. Resting the meat before slicing keeps every medallion juicy, and reducing the pan drippings into a sauce means nothing goes to waste. Whether you're navigating a wheat sensitivity or simply cooking cleaner, this is the kind of weeknight dinner that feels like it belongs on a restaurant menu.
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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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