Legume Free Maple Glazed Pork Tenderloin
Pork tenderloin is already one of the leanest, most elegant cuts you can put on the table, and this version takes it somewhere truly special with a glossy, caramelized glaze that hits every note — sweet, tangy, warm, and savory all at once. The glaze comes together from pure maple syrup, coconut aminos, apple cider vinegar, fresh ginger, garlic, and a touch of Ceylon cinnamon, making it completely free of soy sauce, Worcestershire, or any other legume-derived condiment that tends to sneak into marinades and glazes. Coconut aminos does all the heavy lifting here, delivering that deep umami richness without any of the soybean baggage. A quick sear in coconut oil builds a beautiful crust before the whole skillet goes into a hot oven, and brushing on the glaze in layers means every slice gets that lacquered, restaurant-worthy finish. Resting the meat before slicing and hitting it one final time with the reserved glaze keeps every medallion juicy and intensely flavored all the way through. A scatter of fresh parsley at the end adds a little brightness and color that makes the whole platter look like you really put in the effort — even though the process is surprisingly straightforward.
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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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