Cashew Free Maple Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that looks impressive on the table but is genuinely forgiving to cook, and this maple-glazed version delivers serious flavor with a short ingredient list. The glaze is built from pure maple syrup, coconut aminos, apple cider vinegar, fresh ginger, garlic, and a touch of Ceylon cinnamon ā warm, tangy, and just sweet enough to caramelize beautifully against the seared meat. A quick stovetop sear locks in the juices before the skillet goes straight into a hot oven, so you get that gorgeous browned crust without drying anything out. Brushing on the glaze in layers ā once before roasting, once halfway through, and again right before slicing ā means every medallion is lacquered and glossy all the way to the plate. The whole thing is naturally free from tree nuts, relying instead on coconut oil and coconut aminos for richness and depth, so there's no need to scrutinize labels or swap anything out. A scatter of fresh parsley at the end keeps it looking vibrant and restaurant-worthy. This is the kind of weeknight-to-dinner-party recipe that earns you a lot of credit for very little stress.
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Learn more āIngredients
4 servings
For the pork
- 1 Ā½ lb pork tenderloin (1 tenderloin)
- 1 tbsp coconut oil
- 1 tsp fine sea salt
- Ā½ tsp ground turmeric
- Ā½ 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
- Ā¼ tsp ground ceylon cinnamon
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°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 4ā5 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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