Chestnut 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 glaze that hits every note — sweet, tangy, warm, and savory all at once. Pure maple syrup and coconut aminos form the sticky, glossy base, while fresh ginger, garlic, and a touch of Ceylon cinnamon give it real depth without relying on any nut-based ingredients or sauces. The tenderloin gets a quick sear in coconut oil to build a golden crust, then finishes in a hot oven with repeated glazing so every slice is lacquered and caramelized. A final brush of reserved glaze right before slicing means the flavor is bright and bold, not baked away. Turmeric and ground ginger in the dry rub add a subtle warmth that plays beautifully against the sweet-tart glaze. Sliced into thick medallions and scattered with fresh parsley, this is the kind of centerpiece dish that looks like you spent hours on it — even though the process is straightforward from start to finish.
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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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