Nightshade 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 smells incredible the moment it hits the pan. For anyone navigating a nightshade-free kitchen, the usual suspects — tomato-based sauces, paprika, cayenne — are completely off the table, which can make glazed meat dishes feel like a minefield. Here, coconut aminos and pure maple syrup do all the heavy lifting, building deep, savory-sweet flavor without a single nightshade in sight. The warm spice notes come from turmeric, ground ginger, fresh grated ginger, and a touch of Ceylon cinnamon, so the glaze is layered and complex rather than one-dimensional. Searing the tenderloin first locks in a beautiful crust, and finishing it in a hot oven lets that glaze lacquer onto the meat in the most satisfying way. A quick rest and a final brush of reserved glaze before slicing means every medallion is shiny, juicy, and packed with flavor all the way through. Fresh parsley scattered on top adds a bright pop of color that makes this feel genuinely dinner-party worthy.
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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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