Emulsifier 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 bottled sauces and glazes sneak in emulsifiers to extend shelf life or improve texture, so building this one from scratch — pure maple syrup, coconut aminos, apple cider vinegar, fresh ginger, garlic, and a whisper of Ceylon cinnamon — means you know exactly what's in every bite. The technique is straightforward: a quick stovetop sear locks in the juices, then the oven finishes the job while you brush on layer after layer of that sticky, fragrant glaze. Turmeric and ground ginger in the dry rub give the pork a warm, golden crust before it ever meets the sauce, adding depth that makes the final dish feel restaurant-worthy. Resting the meat and hitting it with a final brush of reserved glaze right before slicing is the move that makes every medallion shine. A scatter of fresh parsley at the end keeps things bright and pulls the whole platter together beautifully.
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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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