Macadamia Free Honey & Apple Cider Glazed Pork Tenderloin
Pork tenderloin has a reputation for being tricky, but this version is genuinely hard to mess up — and the payoff is spectacular. A warm spice rub of turmeric, ginger, and garlic powder builds a golden crust during the sear, while the honey and apple cider vinegar glaze brings a sweet, tangy depth that caramelizes beautifully in the oven. Coconut aminos add a savory, umami-rich backbone without any soy, and arrowroot starch pulls the glaze to a glossy, spoon-coating consistency that clings to every slice. The two-stage glazing technique — brushing during the roast and again right before serving — means the flavor is layered, not flat. Tree nut concerns are completely off the table here, since every ingredient from the coconut oil to the fresh thyme is naturally free of any nut-based additions. Resting the meat before slicing is the small step that makes a big difference, keeping those juices locked in so each medallion is tender and succulent. Scatter on the fresh thyme and bring it straight to the table — this one looks far more impressive than the effort it actually takes.
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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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