Lupin Free Honey & Apple Cider Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that rewards a little technique with a seriously impressive result, and this version delivers on every front. The rub of turmeric, ginger, and garlic powder gives the meat a warm, aromatic crust before it even hits the pan, and the sear locks in all that flavor beautifully. The real star is the glaze — raw honey and apple cider vinegar come together with coconut aminos and fresh ginger into something sticky, tangy, and deeply savory, thickened naturally with arrowroot starch instead of anything processed or grain-derived. That matters here, because so many store-bought sauces and marinades sneak in additives that can be a problem for people navigating lupin sensitivities — this one is built entirely from whole, recognizable ingredients. The two-stage glazing method (once going into the oven, once coming out) means every slice gets that glossy, caramelized coating without any bitterness from over-reduced sauce. A five-minute rest before slicing keeps the medallions juicy all the way through, and a scatter of fresh thyme at the end adds a herby brightness that ties everything together. It's the kind of weeknight dinner that looks and tastes like you put in far more effort than you actually did.
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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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