Gluten Free Maple Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that looks impressive on the table but is genuinely forgiving to cook, and this version takes it somewhere special with a glossy, caramelized glaze that hits every note — sweet, savory, tangy, and warmly spiced. The glaze comes together from pure maple syrup, coconut aminos, apple cider vinegar, fresh garlic, grated ginger, and a touch of Ceylon cinnamon, and every single one of those ingredients is naturally free of gluten, no substitutions required. Coconut aminos does the heavy lifting that soy sauce usually would, bringing that deep umami richness without any wheat in sight — a swap that works so well you won't miss the original for a second. The tenderloin gets a quick sear in coconut oil to build a beautiful crust, then finishes in a hot oven while you brush on layer after layer of that sticky glaze. A reserved portion of the glaze goes on right before slicing, so the medallions are shining and saucy all the way to the platter. Turmeric and ground ginger in the dry rub add a subtle warmth that ties the whole dish together, and a scatter of fresh parsley at the end keeps things bright and fresh-looking. This is the kind of centerpiece dinner that feels like a special occasion even on a Tuesday night.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!