Barley 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 sticky, aromatic glaze that hits sweet, savory, and warmly spiced all at once. The glaze comes together from pure maple syrup, coconut aminos, apple cider vinegar, fresh ginger, garlic, and a touch of Ceylon cinnamon — every ingredient is clean and straightforward, with no grain-based sauces or fillers to worry about. Coconut aminos does the heavy lifting in place of conventional soy or teriyaki-style sauces, which often sneak in barley-derived ingredients or malt-based additives that can catch you off guard on a label. The technique is simple but delivers serious results: a hard sear in coconut oil builds a gorgeous crust, then the oven finishes the job while you layer on that glossy glaze. Resting the meat before slicing and brushing on that reserved finishing glaze at the end is the kind of small step that makes a real difference in both juiciness and presentation. Scattered with fresh parsley and sliced into neat medallions, this is the kind of dish that looks like you spent far more time on it than you actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!