Fructose 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 through a short, clean ingredient list. The glaze comes together in minutes on the stovetop — pure maple syrup, coconut aminos, apple cider vinegar, warm Ceylon cinnamon, and fresh ginger — building a sticky, glossy coating that caramelizes beautifully in a hot oven. Coconut aminos stand in for soy sauce here, keeping the savory depth without any of the problematic additives that can sneak into conventional condiments. The tenderloin gets a quick sear first, locking in juices and building a golden crust before the oven does the rest of the work. A finishing brush of reserved glaze just before slicing means every medallion is lacquered and fragrant, not just the outside. It's the kind of centerpiece dish that feels special enough for company but straightforward enough for a weeknight when you want something genuinely satisfying.
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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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