Yeast Free Coconut Aminos Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that looks impressive on the table but is genuinely approachable to cook, and this glazed version delivers serious flavor without relying on any fermented or yeast-containing ingredients. Conventional soy sauce and many store-bought marinades are off the table when you're avoiding yeast, but coconut aminos steps in beautifully here — it brings that same savory depth with a subtle sweetness that plays perfectly against the honey and apple cider vinegar in the glaze. A quick sear in coconut oil builds a gorgeous crust before the tenderloin finishes roasting in the oven, getting basted with that sticky, ginger-garlic glaze along the way. The arrowroot starch thickens the pan drippings into a glossy sauce that you'll want to spoon over every single slice. Warm turmeric runs through both the rub and the glaze, giving the whole dish a golden color and a gentle earthiness that feels anything but plain. Resting the meat before slicing keeps every medallion juicy, and a scatter of fresh parsley at the end makes it look like something you'd order at a restaurant.
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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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