Nitrate & Nitrite Free Maple Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that looks impressive on the table but is genuinely approachable in the kitchen, and this version delivers serious flavor without relying on any cured or processed ingredients. That matters more than it might seem — conventional glazed pork recipes often call for soy sauce or store-bought condiments that can quietly sneak in unwanted additives, but coconut aminos steps in here as a clean, savory alternative. The glaze itself is built from pure maple syrup, apple cider vinegar, fresh ginger, garlic, and a touch of Ceylon cinnamon, simmered down until it's glossy and just thick enough to cling to the meat. A quick sear in coconut oil locks in the juices and builds a beautiful crust before the whole skillet goes into a hot oven to finish. Brushing on that reserved finishing glaze right before slicing gives every medallion a lacquered, caramelized edge that looks like it came out of a restaurant kitchen. The turmeric and ginger rub adds warmth and a subtle golden hue that makes the whole platter pop, especially scattered with a little fresh parsley. It's the kind of centerpiece dish that feels celebratory but comes together with nothing more than a skillet, a saucepan, and a handful of wholesome pantry staples.
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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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