Dairy Free Maple Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that looks impressive on the table but is genuinely approachable in the kitchen, and this version delivers serious flavor without a drop of dairy anywhere in sight. The rub of turmeric, ground ginger, and sea salt gives the meat a warm, aromatic crust before it even hits the pan, and the sear in coconut oil builds a gorgeous caramelized exterior. The real star is the glaze — pure maple syrup, coconut aminos, apple cider vinegar, fresh ginger, garlic, and a whisper of Ceylon cinnamon come together into something sticky, complex, and deeply savory. Brushing it on in layers as the tenderloin roasts means every slice is lacquered in that sweet-tangy goodness all the way through. Coconut aminos do the heavy lifting in place of soy sauce, keeping things clean and free from hidden dairy derivatives that can sneak into bottled sauces and marinades. A final brush of reserved glaze right before slicing gives the medallions a glossy, restaurant-worthy finish that a scatter of fresh parsley makes even prettier. This one is weeknight easy but dinner-party ready.
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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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