Nutmeg Free Honey & Apple Cider Glazed Pork Tenderloin
Pork tenderloin has a reputation for being a little fussy, but this version is genuinely weeknight-friendly and delivers serious flavor. The spice rub — turmeric, ground ginger, and garlic powder — gives the meat a warm, golden crust before it ever hits the oven, and the honey-apple cider glaze that goes on top is sticky, tangy, and deeply savory thanks to coconut aminos and fresh grated ginger. Many classic pork glazes and spice blends lean on nutmeg as a background note, but this one skips it entirely without sacrificing any depth or complexity. The arrowroot-thickened glaze clings beautifully to the seared tenderloin and caramelizes in the oven, so every slice gets that glossy, restaurant-worthy finish. Resting the meat before slicing and finishing with the reserved glaze is a small step that makes a big difference — you get juicy medallions with a bright, punchy hit of flavor on top. A scatter of fresh thyme at the end ties everything together and makes it look as good as it tastes.
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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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