Celery 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 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 — warm, slightly tangy, and deeply savory all at once. A quick sear in coconut oil locks in a gorgeous crust before the oven does the rest of the work, and brushing the tenderloin with glaze in layers means every slice is lacquered and glossy. Turmeric and ground ginger in the dry rub add an earthy backbone that plays beautifully against the sweetness of the maple. Because every component here is straightforward and whole-food based, there's no need to scrutinize labels for hidden fillers or flavor blends that sometimes sneak celery derivatives into spice mixes and sauces. Resting the meat before slicing keeps it juicy, and that final brush of reserved finishing glaze makes the platter look like something out of a restaurant kitchen. A scatter of fresh parsley at the end brightens the whole dish and makes it feel just a little bit fancy.
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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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