Gluten Free Honey & Apple Cider Glazed Pork Tenderloin
Pork tenderloin has a reputation for being tricky to get right, but this version is genuinely foolproof — seared until golden, roasted until juicy, and finished with a glossy glaze that smells absolutely incredible. The glaze itself is built from raw honey, apple cider vinegar, coconut aminos, and fresh ginger, which come together into something sweet, tangy, and deeply savory all at once. Coconut aminos do the heavy lifting here in place of traditional soy sauce, making this completely safe for anyone avoiding gluten without sacrificing that rich, umami-forward depth. Arrowroot starch thickens the glaze cleanly and quickly, so there's no wheat flour in sight and no compromise on texture. The turmeric and ginger rub on the pork adds a warm, aromatic backbone that plays beautifully against the bright acidity of the vinegar. A final brush of reserved glaze right before slicing gives every medallion a lacquered finish that looks like it came out of a restaurant kitchen. Scatter on some fresh thyme and you've got a centerpiece dish that's as impressive as it is simple.
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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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