Citric Acid Free Maple Glazed Pork Tenderloin
Pork tenderloin is already one of the leanest, most elegant cuts you can put on the table, and this version takes it somewhere truly special with a glossy, caramelized glaze that smells incredible the moment it hits the pan. Many store-bought marinades and glazes sneak in citric acid as a preservative or flavor enhancer, which makes a homemade approach like this one genuinely worth the extra few minutes. The glaze comes together from pure maple syrup, coconut aminos, a splash of apple cider vinegar, fresh ginger, garlic, and a whisper of Ceylon cinnamon — every ingredient chosen and accounted for, nothing hidden. Turmeric and ground ginger rubbed directly into the meat add warmth and a subtle golden crust before the tenderloin even hits the oven. The technique of searing first and finishing in a hot oven locks in juices and lets that glaze lacquer onto the surface in the most satisfying way. A final brush of reserved glaze right before slicing means every medallion is shiny, sticky, and packed with flavor. Fresh parsley scattered on top keeps things bright and makes the whole platter look like something you'd order at a restaurant.
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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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