Honey 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 entirely from pure maple syrup instead of honey, making it a natural fit for anyone avoiding bee-derived sweeteners without sacrificing any of that sticky-sweet depth. Coconut aminos and apple cider vinegar bring a savory, tangy backbone to the glaze, while fresh ginger, garlic, and a touch of Ceylon cinnamon layer in warmth that makes the whole thing feel almost complex. The technique is straightforward — a quick stovetop sear locks in the juices, then the oven does the heavy lifting while you brush on that glossy glaze in layers. Resting the meat before slicing and finishing with the reserved glaze means every medallion is tender, juicy, and beautifully lacquered. A scatter of fresh parsley at the end adds a pop of color that makes this look like something you'd order at a restaurant. It's the kind of weeknight-to-dinner-party recipe that earns a permanent spot in your rotation.
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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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