Pecan Free Honey & Apple Cider Glazed Pork Tenderloin
Pork tenderloin can feel like a special-occasion cut, but this recipe makes it completely weeknight-friendly with a glaze that does most of the heavy lifting. Raw honey and apple cider vinegar come together with coconut aminos and fresh ginger to create something tangy, sweet, and deeply savory all at once — the kind of sauce you'll want to spoon over everything. A quick spice rub of turmeric, ginger, and garlic powder gives the meat a warm, golden crust before it ever hits the oven. The technique of reserving a portion of the glaze for finishing is a small but smart move that keeps the flavors bright and the presentation glossy. Searing in coconut oil first locks in the juices, and a short roast at high heat gets you to that perfect 145°F without drying anything out. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved. A scatter of fresh thyme at the end pulls the whole plate together with a little herby freshness.
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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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