Breastfeeding Friendly Maple Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that looks impressive on the table but is genuinely forgiving to cook, which makes it a perfect choice when you're already juggling a lot. The rub of turmeric and ginger gives the meat a warm, aromatic depth before it even hits the pan, and the maple glaze — built from pure maple syrup, coconut aminos, apple cider vinegar, and a touch of Ceylon cinnamon — caramelizes into something glossy and deeply savory. Coconut aminos stand in for soy sauce here, keeping the dish free from additives and preservatives that nursing parents often prefer to avoid. Turmeric and ginger are both ingredients many breastfeeding cooks actively seek out, so getting them into a weeknight dinner this delicious feels like a genuine win. The technique is straightforward: a quick stovetop sear for color, then a short roast in the same pan with repeated glaze brushing for maximum flavor. Resting the meat before slicing keeps every medallion juicy, and the optional fresh parsley adds a bright finish that makes the whole platter look like you tried much harder than you did.
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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)
Can be omittedfresh parsley
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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