Walnut Free Honey & Apple Cider Glazed Pork Tenderloin
Pork tenderloin has a reputation for being tricky, but this version is genuinely hard to mess up — and the payoff is a glossy, caramelized roast that looks like it came out of a serious restaurant kitchen. The spice rub of turmeric, ginger, and garlic powder builds a warm, aromatic crust during the sear, and then the honey and apple cider vinegar glaze takes everything to another level with its sweet-tangy depth. Coconut aminos bring a savory, umami-rich backbone without any soy, and arrowroot starch thickens the glaze beautifully so it clings to every slice. The two-stage glazing technique — brushing during the roast and again with a reserved portion after resting — means the flavor is layered and bright rather than one-note. A quick sear followed by a hot oven keeps the meat juicy and perfectly cooked through, with no dry edges in sight. Scattered with fresh thyme and sliced into tender medallions, this is the kind of weeknight dinner that feels genuinely special without demanding much from you at all.
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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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