Nutmeg 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 delivers serious flavor with a glaze that hits every note — sweet, tangy, savory, and warmly spiced. The combination of pure maple syrup, coconut aminos, and apple cider vinegar builds a sticky, glossy coating that caramelizes beautifully in the oven. Fresh ginger and garlic give it a bright, aromatic lift, while Ceylon cinnamon adds a gentle warmth that rounds everything out without any of the heavy, musky spice notes that can sneak into so many store-bought marinades and spice blends. Turmeric and ground ginger in the rub mean the meat itself is seasoned all the way through before the glaze even touches it. The sear-then-roast method locks in juiciness and gives you that gorgeous browned crust, and brushing on a reserved portion of the glaze right before slicing keeps the finish bright and shiny rather than baked-on and dull. A scatter of fresh parsley at the end adds a little color and freshness to what is already a genuinely stunning platter. This is the kind of weeknight-to-dinner-party recipe that earns you compliments every single time.
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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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