Seeds 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 special with a glossy, sweet-tangy glaze built from raw honey, apple cider vinegar, and coconut aminos. The spice rub — turmeric, ground ginger, garlic powder, and sea salt — gives the exterior a warm, golden crust before it even hits the oven. Cooking seed-free can get tricky when it comes to sauces and thickeners, since so many store-bought options sneak in sesame, mustard, or poppy, but this glaze thickens beautifully with arrowroot starch instead, keeping everything clean and compliant. The technique of reserving a portion of the glaze for finishing means every slice gets a bright, fresh hit of flavor right before serving. A quick sear in coconut oil locks in the juices, and a short roast at high heat brings the tenderloin to a perfectly juicy 145°F without drying it out. Scattered with fresh thyme, the finished medallions look like something from a restaurant menu but come together with pantry staples and one skillet. This is the kind of weeknight centerpiece that earns serious compliments with very little fuss.
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!