Eggless 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 stunning. A warm spice rub of turmeric, ginger, and garlic powder builds a savory crust during the sear, while the honey and apple cider vinegar glaze brings a sweet, tangy brightness that caramelizes beautifully in the oven. Coconut aminos add a subtle depth to the glaze without any soy, and arrowroot starch thickens everything into a glossy, spoon-coating finish. The smart move of reserving a portion of the glaze for finishing means every slice gets a fresh, vibrant hit of flavor right before it hits the table. Resting the meat before slicing keeps those juices locked in, so each medallion is tender and succulent all the way through. This is the kind of dish that looks like it came from a restaurant but comes together in a single skillet — no eggs, no fuss, just clean, bold ingredients doing exactly what they're supposed to do.
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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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