Caffeine Free Maple Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that looks impressive on the table but is genuinely approachable to cook, and this version takes it somewhere special with a sticky, fragrant glaze built from pure maple syrup, coconut aminos, apple cider vinegar, and warm spices. The combination of turmeric, ground ginger, fresh grated ginger, and Ceylon cinnamon gives the meat a depth that feels almost exotic without a single ingredient that's hard to find. Coconut aminos stand in beautifully for soy sauce, delivering that savory-sweet backbone without any of the additives or hidden stimulants that can sneak into conventional condiments. The technique is straightforward — a quick sear in coconut oil to build a golden crust, then a roast in the same skillet while you layer on the glaze — so the whole process feels efficient and satisfying. Resting the tenderloin before slicing and finishing with that reserved glaze means every medallion is juicy, lacquered, and ready to impress. A scatter of fresh parsley at the end adds a bright pop of color that makes the whole platter look like something from a restaurant kitchen.
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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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