High Fructose Corn Syrup Free Honey & Apple Cider Glazed Pork Tenderloin
Pork tenderloin has a reputation for being either perfectly juicy or disappointingly dry, and the difference almost always comes down to technique and a great glaze. This one nails both. A warm spice rub of turmeric, ginger, and garlic powder builds a savory crust during a quick stovetop sear, while the oven finishes the job gently and evenly. The glaze is where things get really exciting — raw honey and apple cider vinegar come together with coconut aminos and fresh ginger into something sticky, tangy, and deeply aromatic, thickened naturally with arrowroot starch instead of any processed thickener. That matters a lot when you're avoiding the corn-derived sweeteners that sneak into so many bottled sauces, marinades, and glazes at the grocery store. Every ingredient here is straightforward and clean, so you're not trading flavor for peace of mind — you're getting both. Finished with a brush of reserved glaze and a scatter of fresh thyme, the sliced medallions look and taste like something from a proper restaurant kitchen.
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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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