Gut Friendly Honey & Apple Cider Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that delivers impressive results without demanding a lot from the cook, and this version takes it somewhere genuinely special. The rub of turmeric, ground ginger, and garlic powder builds a warm, anti-inflammatory base before the meat even hits the pan, while the sticky glaze of raw honey, apple cider vinegar, coconut aminos, and fresh ginger adds a bright, tangy sweetness that caramelizes beautifully in the oven. Coconut aminos stand in for soy sauce here, keeping the dish free from common gut irritants while still delivering that deep, savory depth you'd expect. Arrowroot starch thickens the glaze cleanly — no refined starches or additives needed — and coconut oil handles the sear without any inflammatory seed oils in sight. The technique of reserving a portion of the glaze for finishing means every slice gets a fresh, vibrant hit of flavor right before serving. A five-minute rest locks in the juices, so the medallions are tender and succulent all the way through. Scattered with fresh thyme, this is the kind of wholesome, feel-good dinner that never tastes like a compromise.
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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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