Lactose 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, and a touch of Ceylon cinnamon, and every single ingredient is naturally free of dairy. No butter basting, no cream-based sauce — just clean, bold flavor built from scratch. The tenderloin gets a quick sear in coconut oil to lock in a gorgeous crust before finishing in a hot oven, so you get that restaurant-worthy caramelized exterior without any of the fuss. Turmeric and ground ginger in the dry rub add a subtle earthiness that plays beautifully against the sweetness of the glaze. A brush of reserved finishing glaze right before slicing gives each medallion a lacquered shine that makes this dish look like you spent far more time on it than you did. Scatter a little fresh parsley over the top and it's ready to anchor a weeknight dinner or hold its own at a dinner party.
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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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