Citrus 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, apple cider vinegar, coconut aminos, and fresh ginger come together in a quick pan sauce that thickens beautifully thanks to a touch of arrowroot starch — no citrus needed to build that bright, complex flavor. The tenderloin gets a warm spice rub of turmeric, ginger, and garlic powder before a hard sear in coconut oil, which locks in the juices and gives the outside a gorgeous caramelized crust. A double-glaze technique — brushing during the roast and again right before slicing — means every medallion is lacquered and deeply savory-sweet. For anyone navigating a citrus-free lifestyle, this is the kind of dish that proves you're not missing a thing; the vinegar brings just enough tang to balance the honey without a drop of lemon or orange in sight. Scatter fresh thyme over the top before serving and it looks like something straight off a restaurant plate.
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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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