Artificial Flavors Free Honey & Apple Cider Glazed Pork Tenderloin
Pork tenderloin has a reputation for being a dinner-party showstopper, and this glazed version absolutely delivers on that promise. The magic here comes entirely from real, recognizable ingredients — raw honey, apple cider vinegar, coconut aminos, and freshly grated ginger — so there's no need to reach for a bottled sauce loaded with hard-to-pronounce additives. The spice rub of turmeric, ginger, and garlic powder builds a warm, golden crust during the sear, while the glossy glaze caramelizes in the oven into something deeply savory and just sweet enough. Arrowroot starch thickens the glaze naturally, giving it that lacquered, restaurant-quality finish without any synthetic thickeners. Searing first and finishing in a hot oven keeps the interior juicy and tender, and the two-bowl glaze method — one for roasting, one reserved for finishing — means every slice gets a bright, fresh hit of flavor right before serving. A scatter of fresh thyme at the end adds a herby lift that ties the whole dish together beautifully. This is the kind of weeknight-meets-weekend recipe that feels indulgent but is built entirely on clean, whole-food ingredients you can actually trust.
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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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