Seed Oil Free Honey & Apple Cider Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that looks impressive on the plate but is genuinely forgiving to cook, and this version takes it somewhere really special. The sear in coconut oil builds a gorgeous crust before the oven does its work, and the glaze — raw honey, apple cider vinegar, coconut aminos, and fresh ginger — reduces into something sticky, tangy, and deeply savory. Arrowroot starch thickens it cleanly without any of the processed thickeners you'd find in a bottled sauce, and every ingredient here is exactly what it says it is. For anyone avoiding industrial seed oils, this is the kind of weeknight dinner that proves you're not giving anything up — the coconut oil handles high heat beautifully and adds a subtle richness that plays perfectly against the bright vinegar glaze. The turmeric and ginger rub gives the pork a warm, golden color and a gentle spice that makes each slice look as good as it tastes. A scatter of fresh thyme at the end keeps things feeling light and herby rather than heavy. Slice it into medallions, spoon over that reserved finishing glaze, and watch it disappear.
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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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