Macadamia Free Maple Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that looks impressive on the table but is genuinely approachable to cook, and this maple-glazed version delivers serious flavor with a short ingredient list. The glaze is built from pure maple syrup, coconut aminos, apple cider vinegar, fresh ginger, garlic, and a touch of Ceylon cinnamon ā warm, a little tangy, and deeply savory all at once. A quick sear in coconut oil locks in the juices before the whole skillet goes into a hot oven, so you get that gorgeous caramelized crust without any fuss. Brushing the tenderloin with glaze twice during roasting ā and again right before slicing ā means every medallion is lacquered and glossy, not just coated on the outside. Because every component here is straightforward and whole-food based, there's no need to scan labels or worry about sneaky nut-based oils or fillers hiding in a bottled sauce. A five-minute rest and a scatter of fresh parsley is all it takes to turn this into a centerpiece-worthy dinner that tastes far more involved than it actually is.
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Learn more āIngredients
4 servings
For the pork
- 1 Ā½ lb pork tenderloin (1 tenderloin)
- 1 tbsp coconut oil
- 1 tsp fine sea salt
- Ā½ tsp ground turmeric
- Ā½ 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
- Ā¼ tsp ground ceylon cinnamon
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°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 4ā5 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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