AIP Friendly Honey & Apple Cider Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that looks impressive on the plate but comes together faster than most weeknight dinners, and this version delivers serious flavor with a glossy, caramelized finish. The glaze is built from raw honey, apple cider vinegar, coconut aminos, and fresh ginger — ingredients that work beautifully together and stay firmly within autoimmune protocol guidelines, no nightshades or grain-based sauces in sight. Turmeric and ginger in the dry rub add warmth and depth without relying on any of the spices typically avoided during the elimination phase. Arrowroot starch thickens the glaze to a lacquered, spoon-coating consistency that clings to every slice. The technique — sear first, then finish in a hot oven — keeps the interior juicy while building a golden crust that makes this feel like a restaurant-worthy meal. A quick rest before slicing locks in the juices, and a final brush of reserved glaze right before serving makes the medallions shine. Serves 4, which makes it just as practical for a family dinner as it is for meal-prepping protein for the week ahead.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the pork
- 1 pork tenderloin (about 1 lb / 450g)
- 1 tbsp coconut oil
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp garlic powder
For the glaze
- 3 tbsp raw honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 2 tbsp apple cider vinegar
- 2 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tsp arrowroot starch
For serving
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the pork tenderloin completely dry with paper towels. In a small bowl, stir together the salt, turmeric, ginger, and garlic powder, then rub the mixture evenly over all sides of the tenderloin.
- 2
In a small saucepan, whisk together the honey, apple cider vinegar, coconut aminos, and fresh ginger over medium heat. Bring to a gentle simmer, then whisk in the arrowroot starch. Cook, stirring constantly, for 1–2 minutes until the glaze thickens enough to coat the back of a spoon. Remove from heat and set aside. Reserve 2 tablespoons of the glaze in a separate small bowl for finishing — do not use this reserved portion on the raw pork.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!