Artificial Food Coloring Free Maple Glazed Pork Tenderloin
Pork tenderloin is already one of the most naturally elegant cuts of meat, and this version takes it somewhere truly special with a glossy, caramelized glaze built entirely from real, whole ingredients. That matters more than it might seem — bottled glazes and marinades are notorious for sneaking in synthetic dyes, caramel color, and artificial flavoring that have no business being on a beautiful piece of pork. Here, pure maple syrup and coconut aminos do all the heavy lifting, delivering deep sweetness and savory umami without a single questionable additive. Fresh ginger and garlic go straight from your cutting board into the pan, and Ceylon cinnamon rounds out the glaze with warm, subtle spice. The sear-then-roast method locks in a gorgeous crust before the oven finishes the job, and brushing on that reserved finishing glaze right before slicing gives every medallion a lacquered, restaurant-worthy shine. A scatter of fresh parsley at the end keeps the whole plate looking vibrant and alive — no artificial color needed.
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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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