Chicken Free Honey & Apple Cider Glazed Pork Tenderloin
Pork tenderloin doesn't get nearly enough credit as a weeknight centerpiece, and this recipe is here to change that. A warm spice rub of turmeric, ginger, and garlic powder gives the meat a gorgeous crust before it ever hits the oven, while a glossy honey and apple cider vinegar glaze brings that perfect balance of sweet, tangy, and savory. Coconut aminos add a subtle depth without any soy, and arrowroot starch thickens the glaze into something that clings beautifully to every slice. The technique of reserving a portion of the glaze for finishing is a small but smart move — it keeps things food-safe and ensures the final brushing delivers a bright, fresh hit of flavor right before serving. A quick sear in coconut oil locks in the juices, and a short roast at high heat means you're not hovering over the stove for long. Resting the meat before slicing is the step most people skip, but here it genuinely matters — those five minutes make the difference between a dry slice and a juicy medallion. A scatter of fresh thyme at the end lifts the whole dish and makes it look like you put in far more effort than you actually did.
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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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