Eggless 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 hits every note — sweet, savory, tangy, and warmly spiced. Pure maple syrup and coconut aminos form the backbone of that glaze, with fresh ginger, garlic, and a touch of Ceylon cinnamon rounding it out into something that smells incredible the moment it hits the heat. The whole thing comes together with a quick stovetop sear followed by a hot oven finish, so you get that beautiful browned crust without any fuss. Because the recipe relies entirely on whole, straightforward ingredients, there's nothing hidden to worry about — no binders, no emulsifiers, just real food doing its job. Turmeric and ground ginger in the dry rub give the pork a subtle warmth before the glaze even enters the picture, layering flavor from the inside out. A brush of reserved finishing glaze right before slicing makes every medallion shine, and a scatter of fresh parsley adds a bright pop of color to the platter. Whether you're cooking for a weeknight dinner or something that needs to impress, this one delivers without asking much of you.
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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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