Mustard 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 comes together in minutes. The combination of pure maple syrup, coconut aminos, apple cider vinegar, fresh ginger, garlic, and a touch of Ceylon cinnamon creates something deeply savory-sweet with a little warmth underneath — no mustard, no hidden condiments, nothing to second-guess. So many glazed pork recipes lean on prepared sauces or bottled marinades that can sneak in mustard as a background ingredient, so building this one from scratch means you stay in full control of every element. A quick sear in coconut oil locks in a gorgeous crust before the oven does the rest of the work, and brushing on that finishing glaze right before slicing gives each medallion a lacquered, restaurant-worthy shine. The turmeric and ground ginger in the rub add an earthy depth that plays beautifully against the sweet glaze without overwhelming the pork itself. Scatter a little fresh parsley over the top and you've got a centerpiece dish that looks like you spent far more time on it than you actually did.
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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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