Gut Friendly Maple Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that rewards a little attention — lean, tender, and ready to soak up whatever flavors you bring to it. Here, a warming spice rub of turmeric and ginger sets the stage before a glossy, caramelized glaze takes things to another level entirely. The glaze itself is built from pure maple syrup, coconut aminos, apple cider vinegar, fresh ginger, garlic, and Ceylon cinnamon — ingredients chosen with a gentler approach to digestion in mind, skipping the soy sauce and refined sugars that can throw things off. Coconut aminos deliver that savory depth without the additives, while Ceylon cinnamon is notably easier on the system than the more common cassia variety. The technique is straightforward: a quick stovetop sear for color and crust, then a short roast in the oven with repeated glaze brushing so every slice is lacquered and deeply flavorful. Resting the meat before slicing and finishing with that reserved glaze means nothing goes to waste and every medallion looks like it came out of a restaurant kitchen. 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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