Almond Free Maple Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that looks impressive on the table but is genuinely approachable to cook, and this version takes it somewhere really special. The glaze is built from pure maple syrup, coconut aminos, apple cider vinegar, fresh garlic, and grated ginger, with a whisper of Ceylon cinnamon that gives it a warm, almost exotic depth. Turmeric and ground ginger rubbed directly onto the meat add a subtle earthiness that plays beautifully against the sweet-savory lacquer. The technique is straightforward — a hard sear in coconut oil to lock in the juices, then a quick roast in the same skillet while you brush on layers of that glossy glaze. Finishing with a reserved spoonful of glaze right before slicing means every medallion is shiny, sticky, and packed with flavor. Because every ingredient here is naturally free from tree nuts, there's no need to scrutinize labels or worry about sneaky almond-based sauces hiding in a store-bought glaze. Scatter a little fresh parsley over the platter and you've got a centerpiece dish that looks like it came from a restaurant kitchen.
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Learn more →Ingredients
4 servings
For the pork
- 1 ½ lb pork tenderloin (1 tenderloin)
- 1 tbsp coconut oil
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ½ tsp ground ginger
For the glaze
- 3 tbsp pure maple syrup
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 1 clove garlic, finely grated
- ¼ tsp ground ceylon cinnamon
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the pork tenderloin thoroughly dry with paper towels, then rub it all over with the salt, turmeric, and ground ginger.
- 2
Combine the maple syrup, coconut aminos, apple cider vinegar, fresh ginger, garlic, and Ceylon cinnamon in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the glaze thickens slightly and coats the back of a spoon, about 4–5 minutes. Remove from heat. Reserve 2 tablespoons of the glaze in a small bowl for finishing; set the rest aside in the saucepan.
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