Nitrate & Nitrite Free Honey & Apple Cider Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that rewards a little attention, and this version delivers a genuinely stunning result with a short ingredient list. The glaze is the real star — raw honey and apple cider vinegar simmer down with coconut aminos and fresh ginger into something sticky, tangy, and deeply savory, thickened naturally with arrowroot starch instead of anything processed. That matters here, because conventional glazed pork products and cured cuts are notorious for relying on preservatives that people following a nitrate- and nitrite-free lifestyle are actively trying to avoid. Every ingredient in this recipe is clean and straightforward, so you know exactly what's going into the pan. The technique is simple but smart: a quick sear builds a caramelized crust, then the oven finishes the job gently while repeated glazing builds up layers of flavor. Resting the meat before slicing keeps every medallion juicy, and that final brush of reserved glaze gives the slices a glossy, restaurant-worthy finish. A scatter of fresh thyme at the end is optional, but it adds a 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!