Carrageenan 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 delivers serious flavor with a glossy, caramelized finish. The glaze comes together from pure maple syrup, coconut aminos, apple cider vinegar, fresh garlic, and grated ginger — every ingredient straightforward and clean, with no thickeners or additives to second-guess. That matters more than it might seem, because many bottled sauces and marinades sneak in stabilizers that people avoiding carrageenan have to watch for on every label. Here, you're building the glaze yourself in a small saucepan, so you know exactly what's going in. A quick sear in coconut oil locks in the juices before the oven does the rest of the work, and brushing on that reserved finishing glaze right before slicing gives each medallion a lacquered, restaurant-worthy sheen. The warm spice from turmeric, ground ginger, and Ceylon cinnamon makes the whole dish feel layered and intentional rather than one-note sweet. Scatter a little fresh parsley over the top and it's ready to anchor a weeknight dinner or hold its own at a dinner party.
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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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