Celery Free Honey & Apple Cider Glazed Pork Tenderloin
Pork tenderloin has a reputation for being tricky, but this version is genuinely hard to mess up — and the payoff is a beautifully lacquered, juicy roast that looks like it came out of a serious kitchen. The glaze is the real star here: raw honey and apple cider vinegar simmer down with coconut aminos and fresh ginger into something sticky, tangy, and deeply savory all at once. Arrowroot starch pulls it together into a glossy coating that clings to every seared edge of the meat. A quick stovetop sear before the oven locks in that golden crust, and the two-stage glazing method — once going in, once halfway through roasting — means maximum flavor in every bite. The reserved glaze brushed on at the very end gives the finished slices a bright, fresh hit that makes the whole dish feel polished. For anyone navigating a celery-free lifestyle, this recipe is a genuine win because every single ingredient is straightforward and easy to verify — no hidden vegetable blends, no aromatic bases, no surprises. Scatter a little fresh thyme over the top and you've got a centerpiece dish that's as impressive as it is simple.
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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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