Capsaicin 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 maple-glazed version delivers serious flavor without a single drop of hot sauce or chili in sight. So many glazed pork recipes lean on sriracha, gochujang, or crushed red pepper for depth, which makes them a no-go for anyone avoiding capsaicin — but this one builds its complexity through pure maple syrup, coconut aminos, apple cider vinegar, and warm spices like turmeric, ginger, and Ceylon cinnamon instead. The result is a glaze that's sweet, savory, and just a little tangy, with a warmth that comes entirely from aromatics rather than heat. Searing the tenderloin in coconut oil first locks in a gorgeous crust, and finishing it in a hot oven keeps the interior juicy and perfectly cooked through. Brushing on that reserved finishing glaze right before slicing gives every medallion a glossy, lacquered coating that looks like it came out of a restaurant kitchen. A scatter of fresh parsley at the end adds a little color and brightness to round the whole thing out. This is the kind of centerpiece dish that satisfies a crowd without any compromise on flavor.
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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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