MSG 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, warmly spiced glaze. The magic here is coconut aminos — a soy sauce alternative that brings that deep, savory-sweet depth without any added glutamates, making the whole dish completely clean from a flavor-enhancer standpoint. Pure maple syrup, apple cider vinegar, fresh ginger, garlic, and a touch of Ceylon cinnamon round out the glaze into something that smells absolutely incredible as it reduces on the stovetop. A quick sear in coconut oil locks in the juices before the oven does the rest of the work, and brushing on that reserved finishing glaze right before slicing gives every medallion a beautiful lacquered shine. Turmeric and ground ginger in the dry rub add an earthy warmth that plays perfectly against the sweet-tangy glaze. This is the kind of centerpiece dish that feels restaurant-worthy but comes together with a short ingredient list and no mystery additives hiding anywhere in the recipe.
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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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