Black Pepper Free Honey & Apple Cider Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that feels impressive on the plate but is genuinely approachable in the kitchen, and this version delivers serious flavor without a single crack of black pepper in sight. The rub leans on turmeric, ground ginger, and garlic powder to build warmth and depth, while the glossy glaze — made from raw honey, apple cider vinegar, coconut aminos, and fresh grated ginger — brings a sweet-tangy punch that caramelizes beautifully in the oven. Searing the tenderloin first in coconut oil locks in a golden crust before the roast finishes the job, and brushing on the glaze in stages means every bite is lacquered and rich. The arrowroot starch is the quiet hero here, thickening the glaze to that perfect spoon-coating consistency without any starchy heaviness. Resting the meat before slicing is a step worth taking — the juices redistribute, and that final brush of reserved glaze over the medallions makes the whole dish look like it came out of a restaurant kitchen. Scattered with fresh thyme, it's the kind of weeknight dinner that genuinely feels like a special occasion. If you've been navigating spice blends and pre-made sauces trying to avoid hidden pepper, this recipe gives you full control with ingredients that are easy to source and verify.
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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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