Wheat Free Honey & Apple Cider Glazed Pork Tenderloin
Pork tenderloin has a reputation for being fussy, but this version is genuinely straightforward and the results are stunning. A warm spice rub of turmeric, ginger, and garlic powder builds a savory crust, while the glossy glaze — made with raw honey, apple cider vinegar, coconut aminos, and fresh ginger — delivers that sweet-tangy punch that makes every bite feel restaurant-worthy. Coconut aminos step in where soy sauce would normally go, which means the glaze is completely free of wheat and gluten without sacrificing any of that deep, savory depth. The arrowroot starch thickens everything beautifully, so you get a lacquer-like finish that clings to the meat rather than sliding off. Searing the tenderloin first in coconut oil locks in the juices, and finishing it in a hot oven keeps the center tender and perfectly rosy. Resting the meat before slicing and brushing on that reserved glaze at the end is the kind of small detail that makes a big difference on the plate. Scatter some fresh thyme over the top and you've got a centerpiece dish that looks far more impressive than the effort it actually takes.
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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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