Beef Free Maple Glazed Pork Tenderloin

Total time45 min

Prep time10 min

Cook time30 min

4.8

(15)

Pork tenderloin is one of those cuts that delivers serious elegance without demanding a ton of effort, and this version takes it somewhere truly special. A fragrant dry rub of turmeric and ground ginger gives the meat a warm, golden crust before it even hits the pan, and the sear in coconut oil locks in all that flavor beautifully. The real star is the glaze — pure maple syrup, coconut aminos, apple cider vinegar, fresh ginger, garlic, and a whisper of Ceylon cinnamon come together into something sticky, complex, and deeply savory-sweet. Brushing it on in layers as the tenderloin roasts means every slice is lacquered in that glossy, caramelized coating. Resting the meat before slicing and finishing with a final brush of reserved glaze is the kind of small step that makes a big difference on the plate. A scatter of fresh parsley at the end adds a pop of color and a clean, herby note that balances all that richness. Whether you're cooking for a weeknight dinner or a low-key dinner party, this one is guaranteed to impress.

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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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