Sesame Free Honey & Apple Cider Glazed Pork Tenderloin
Pork tenderloin has a reputation for being tricky, but this version is genuinely hard to mess up — a quick sear followed by a short roast keeps the meat juicy and tender every time. The real star is the glaze, which layers raw honey, apple cider vinegar, coconut aminos, and fresh ginger into something sticky, tangy, and deeply savory all at once. Coconut aminos does the heavy lifting that soy sauce typically would, which means you get that rich umami depth without any sesame-adjacent ingredients sneaking in. Many bottled glazes and marinades rely on sesame oil for that glossy, aromatic finish, so making this one from scratch is a genuinely smart move. The arrowroot starch thickens everything beautifully, and brushing the reserved glaze on right before slicing gives each medallion a gorgeous, lacquered finish. A scatter of fresh thyme at the end adds a little herby brightness that makes the whole plate look like it came out of a restaurant kitchen.
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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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