Artificial Food Coloring Free Honey & Apple Cider Glazed Pork Tenderloin
Pork tenderloin has a reputation for being a little fussy, but this version is genuinely weeknight-friendly and delivers serious flavor. The spice rub — turmeric, ginger, garlic powder, and sea salt — gives the meat a warm, golden crust before it ever hits the pan, and the sear locks in all that goodness. What really makes this dish sing is the glaze: raw honey and apple cider vinegar come together with coconut aminos and fresh ginger into something sticky, tangy, and deeply savory. Arrowroot starch thickens it cleanly without any of the processed thickeners or dyes that sneak into bottled sauces and marinades at the grocery store. Coconut aminos do the heavy lifting in place of conventional soy sauce, so you get that umami depth with nothing artificial added. The two-stage glazing method — brushing during the roast and again right before serving — means every slice is lacquered and glossy. Finished with a scatter of fresh thyme, this is the kind of centerpiece that looks far more impressive than the effort it actually takes.
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
- 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!