Mushroom 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 version delivers serious flavor with a glaze that hits every note — sweet, tangy, warm, and just a little savory. The sauce comes together from pure maple syrup, coconut aminos, apple cider vinegar, fresh garlic, and grated ginger, with a touch of Ceylon cinnamon that makes the whole thing feel almost aromatic and complex. A quick sear in coconut oil builds a gorgeous crust before the oven finishes the job, and brushing the glaze on in layers means every slice is lacquered and deeply flavorful. Many store-bought glazes and marinades sneak in mushroom-derived ingredients like mushroom powder or umami blends, so making your own from scratch here is a genuinely smart move. The spice rub of turmeric and ground ginger gives the pork a beautiful golden color and a subtle warmth that plays perfectly against the sticky-sweet glaze. Resting the meat before slicing and finishing with that reserved glaze is the kind of detail that takes this from weeknight dinner to something you'd proudly serve to guests. A scatter of fresh parsley at the end keeps it bright and just a little fancy.
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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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