Gelatin Free Maple Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that looks impressive on the table but is genuinely approachable to cook, and this version delivers serious flavor through a glaze built entirely from pantry staples. Pure maple syrup, coconut aminos, apple cider vinegar, fresh ginger, garlic, and a touch of Ceylon cinnamon come together in a quick simmer that thickens into something glossy, complex, and deeply savory-sweet. Many store-bought glazes and marinades sneak in gelatin or gelatin-derived thickeners, but here the glaze gets its body naturally as it reduces on the stovetop — no additives needed. The tenderloin itself gets a rub of turmeric and ground ginger before a hard sear in coconut oil, which builds a caramelized crust that locks in all the juices. A high-heat roast finishes the job, and brushing on that reserved finishing glaze right before slicing gives every medallion a beautiful lacquered shine. Resting the meat for five minutes before cutting keeps it tender and juicy all the way through. Scatter a little fresh parsley over the platter and you have a centerpiece dish that looks like it took far more effort than it actually did.
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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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