Chestnut Free Honey & Apple Cider Glazed Pork Tenderloin
Pork tenderloin can feel like a special-occasion cut, but this recipe makes it completely weeknight-friendly with a glaze that does most of the heavy lifting. Raw honey and apple cider vinegar come together with coconut aminos and fresh ginger in a sauce that's tangy, sweet, and just a little bold — then arrowroot starch pulls it into a glossy, spoon-coating finish that clings beautifully to the meat. A quick sear in coconut oil builds a caramelized crust before the oven takes over, so you get that restaurant-quality browning without any fuss. The smart two-bowl glaze technique — keeping a reserved portion separate from what touches the raw pork — means every slice gets finished with a clean, vibrant brush of flavor right before serving. Ground turmeric and ginger in the dry rub add warmth and depth that play perfectly against the sweet-tart glaze. For anyone navigating tree nut concerns, every ingredient here is straightforward and easy to verify, with no ambiguous pantry staples that tend to hide surprises on their labels. Scatter a little fresh thyme over the sliced medallions and this dish looks as good as it tastes.
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!