Hazelnut Free Maple Glazed Pork Tenderloin
Pork tenderloin is already one of the most underrated cuts of meat, and this version takes it somewhere genuinely special with a sticky, aromatic glaze built from pure maple syrup, coconut aminos, apple cider vinegar, and warm spices. The combination of turmeric, ground ginger, and Ceylon cinnamon gives the crust a gorgeous color and a depth of flavor that tastes far more complex than the ingredient list suggests. Tree nut allergies can make store-bought marinades and glazes a real minefield, since many commercial sauces are produced on shared lines or sneak in unexpected nut-derived ingredients — here, every component is straightforward and easy to verify. The technique is simple but effective: a hard sear in coconut oil locks in the juices, then a hot oven finishes the job while repeated glazing builds up those lacquered, caramelized layers. Resting the meat before slicing and hitting it with that reserved finishing glaze is the move that takes it from good to genuinely impressive. Scattered with a little fresh parsley, the medallions look like something you'd order at a nice restaurant, but you made it in one skillet on a weeknight.
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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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