Hazelnut Free Honey & Apple Cider Glazed Pork Tenderloin
Pork tenderloin has a reputation for being tricky, but this recipe makes it genuinely approachable — a quick spice rub, a fast sear, and a glossy glaze that does most of the heavy lifting. The combination of raw honey and apple cider vinegar creates something sweet, tangy, and deeply savory all at once, while coconut aminos add a rich, umami-forward depth without any soy. Fresh ginger shows up twice — in the spice rub and in the glaze — so every bite has a gentle warmth that feels intentional rather than accidental. For anyone navigating tree nut allergies, this kind of recipe is a relief: the ingredient list is clean and straightforward, with no sauces or condiments that typically sneak in unwanted allergens. The arrowroot-thickened glaze clings beautifully to the tenderloin as it roasts, and that reserved finishing brush at the end gives the sliced medallions a lacquered, restaurant-worthy look. A scatter of fresh thyme right before serving adds a herby brightness that ties everything together. This is the kind of weeknight dinner that looks like you tried much harder than you actually did.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!