High Fructose Corn Syrup 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 with a glossy, caramelized finish. The glaze is built from pure maple syrup and coconut aminos — both naturally free of high fructose corn syrup — so you get that sweet-savory depth without any of the processed sweeteners that sneak into so many bottled sauces and marinades. Apple cider vinegar adds a bright tang, while fresh ginger, garlic, and a touch of Ceylon cinnamon give the whole thing a warmth that feels almost aromatic. The technique is straightforward: sear the tenderloin in coconut oil until deeply browned, then finish it in a hot oven with repeated glazing so every layer builds on the last. Resting the meat before slicing and hitting it with that reserved finishing glaze is what takes it from good to genuinely restaurant-worthy. Scattered with fresh parsley, those mahogany-colored medallions are as beautiful as they are satisfying. It's the kind of weeknight dinner that feels like a special occasion without requiring a single ingredient you'd have to second-guess.
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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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