Xanthan Gum 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 from a proper restaurant kitchen. The glaze is built from raw honey, apple cider vinegar, coconut aminos, and fresh ginger, then thickened with arrowroot starch, which means you get that silky, spoon-coating consistency without any gums or additives that can sneak into store-bought sauces. A quick sear in coconut oil locks in the crust before the oven does the rest of the work, and the double-glaze technique — brushing during roasting and again right before serving — means every slice is deeply flavored all the way through. The warm spice rub of turmeric, ginger, and garlic powder gives the pork a beautiful golden color and a subtle earthiness that plays perfectly against the sweet-tart glaze. Letting the tenderloin rest before slicing is the small step that makes a big difference, keeping the medallions juicy rather than dry. A scatter of fresh thyme at the end adds a bright, herby finish that pulls the whole dish together. Whether you're cooking for a weeknight dinner or something a little more special, this one genuinely delivers.
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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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