Emulsifier 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 to create something sticky, tangy, and deeply savory — the kind of sauce that makes you want to lick the spoon before it even hits the pan. A quick sear in coconut oil locks in a gorgeous crust before the oven finishes the job, and brushing on that glaze in stages means every bite is coated in flavor. The arrowroot starch thickens everything naturally, so there's no need for any of the synthetic emulsifiers or additives that sneak into so many store-bought sauces and marinades. Every single ingredient here is clean and straightforward, which is exactly what you want when you're cooking for someone who needs to avoid those hidden additives. A five-minute rest before slicing keeps the meat juicy, and a scatter of fresh thyme at the end adds a little herby brightness that ties the whole plate together.

About Fig

Fig 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 →