Lupin 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, savory, tangy, and warmly spiced. The glaze comes together from pure maple syrup, coconut aminos, apple cider vinegar, fresh garlic, and a whisper of Ceylon cinnamon, all simmered down until it clings beautifully to the back of a spoon. Lupin flour and lupin-based fillers have quietly crept into a surprising number of marinades, spice blends, and sauces on store shelves, so building your own glaze from scratch like this is a genuinely smart move. Every single ingredient here is straightforward and easy to verify, which means you can cook with confidence rather than squinting at labels. The technique is simple but delivers serious results: a quick stovetop sear locks in the juices, then the oven finishes the job while you brush on layer after layer of that sticky glaze. Resting the meat before slicing and finishing with one last brush of reserved glaze gives each medallion a lacquered, restaurant-worthy shine. A scatter of fresh parsley at the end keeps things bright and makes the whole platter look like you really know what you're doing.
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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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