Paleo Honey & Apple Cider Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that looks impressive on the plate but is genuinely approachable in the kitchen, and this version delivers serious flavor through a glaze built entirely from whole-food ingredients. Raw honey, apple cider vinegar, coconut aminos, and fresh ginger come together into something sticky, tangy, and deeply savory — no refined sugars or soy sauce required. Arrowroot starch does the thickening work here, keeping the glaze glossy and grain-free without any cornstarch shortcuts. The tenderloin gets a quick sear in coconut oil before finishing in a hot oven, which means you get a beautifully caramelized crust and a juicy, rosy interior in one pan. A warm spice rub of turmeric, ginger, and garlic powder adds earthy depth that plays perfectly against the bright, sweet glaze. Letting the meat rest before slicing and finishing it with that reserved glaze is the kind of small step that makes a real difference — every medallion comes out lacquered and tender. Scatter some fresh thyme over the top and this dish looks like something you'd order at a restaurant, made entirely from ingredients you can feel good about.
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!