Artificial Flavors Free Maple Glazed Pork Tenderloin
Pork tenderloin is already one of the leanest, most elegant cuts you can put on the table, and this version takes it somewhere truly special with a glaze built entirely from real, recognizable ingredients. Pure maple syrup, coconut aminos, apple cider vinegar, fresh ginger, garlic, and a touch of Ceylon cinnamon come together into something sticky, complex, and deeply savory — no flavor packets, no bottled marinades, nothing you'd need to squint at a label to decode. Coconut aminos do a lot of heavy lifting here, delivering that rich, umami depth you'd expect from soy sauce without any of the additives that sneak into conventional condiments. The tenderloin gets a quick sear in coconut oil to build a gorgeous crust, then finishes in a hot oven while you brush on layer after layer of that glossy glaze. Resting the meat before slicing and hitting it with one final brush of reserved glaze means every medallion is lacquered, juicy, and packed with flavor all the way through. A scatter of fresh parsley at the end keeps things bright and pulls the whole platter together. It's the kind of dinner that looks like you spent hours on it, but the ingredient list tells a much simpler, cleaner story.
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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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