Almond Free Honey & Apple Cider Glazed Pork Tenderloin
Pork tenderloin has a reputation for being tricky, but this recipe makes it genuinely approachable — a quick sear, a stint in a hot oven, and you're rewarded with juicy, golden medallions that look like they came from a proper restaurant kitchen. The real star is the glaze: raw honey and apple cider vinegar come together with coconut aminos and fresh ginger into something sticky, tangy, and deeply savory all at once. Arrowroot starch thickens it beautifully without any grain-based thickeners, and the smart two-bowl technique — keeping a reserved portion separate from the raw meat — means you finish with a bright, clean brush of glaze right before serving. Ground turmeric and ginger in the dry rub give the crust a warm, aromatic depth that pairs perfectly with the sweet-tart coating. For anyone navigating tree-nut concerns, this dish is naturally free of almonds and almond-derived ingredients from start to finish — no swaps needed, no label-reading required. Coconut oil and coconut aminos do all the heavy lifting here, and neither introduces any of the cross-contact worries that can come with packaged sauces or marinades. Scatter a little fresh thyme over the sliced medallions and this becomes the kind of weeknight dinner that genuinely impresses.
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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
- 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.
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