Mushroom 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 gives the meat a golden, aromatic crust before it ever hits the pan, and the quick sear in coconut oil locks in all that flavor. The real star is the glaze: raw honey and apple cider vinegar simmer down with coconut aminos and fresh ginger into something sticky, tangy, and deeply savory. Arrowroot starch pulls it all together into a glossy coating that clings to every slice. Because every ingredient here is straightforward and plant-derived sauces like coconut aminos replace anything that might hide unwanted additions, there's no second-guessing what's in your dinner. Resting the tenderloin before slicing keeps it juicy all the way through, and that final brush of reserved glaze over the medallions makes it look genuinely restaurant-worthy. A scatter of fresh thyme on top is optional, but it adds a little herby brightness that ties the whole plate together beautifully.
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!