Lactose Free Honey & Apple Cider Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that looks impressive on the plate but is genuinely forgiving to cook, and this version takes it somewhere special. The glaze is built from raw honey, apple cider vinegar, coconut aminos, and fresh ginger — ingredients that caramelize into something sticky, tangy, and deeply savory without a drop of dairy anywhere in the recipe. Coconut oil handles the searing, and arrowroot starch thickens the glaze to that glossy, spoon-coating consistency that makes every slice look like it came out of a restaurant kitchen. The spice rub of turmeric, ground ginger, and garlic powder gives the meat a warm, golden crust before it even hits the oven, so the flavor is layered from the inside out. Searing first and finishing in a hot oven locks in the juices, and the two-bowl glaze method — keeping a reserved portion separate from the raw pork — means you get a bright, fresh brush of flavor right before serving. A five-minute rest and a scatter of fresh thyme are all it takes to pull the whole thing together. It's the kind of weeknight dinner that feels like a special occasion without any of the fuss.
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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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