Brazil Nut 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 sticky, aromatic glaze built from pure maple syrup, coconut aminos, apple cider vinegar, and a hint of Ceylon cinnamon. The spice rub of turmeric and ground ginger gives the exterior a gorgeous golden crust before it even hits the oven. A quick sear in coconut oil locks in the juices, and then the oven does the heavy lifting while you brush on layer after layer of that glossy, caramelized glaze. The result is tender, juicy medallions with a sweet-savory coating that tastes far more complex than the ingredient list suggests. Every component here is straightforward and naturally free from tree nut concerns — no specialty swaps or label-scanning required. A scatter of fresh parsley at the end adds a little brightness and color that makes the whole platter look like it came out of a restaurant kitchen. This one is weeknight-easy but impressive enough to anchor a dinner party spread.
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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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