Oats 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 maple-glazed version delivers serious flavor with a short ingredient list. The glaze is built from pure maple syrup, coconut aminos, apple cider vinegar, fresh ginger, garlic, and a touch of Ceylon cinnamon — warm, tangy, and just sweet enough to caramelize beautifully against the seared meat. Turmeric and ground ginger rubbed directly onto the tenderloin give the crust a golden color and a subtle depth that makes every slice look like it came out of a restaurant kitchen. The whole process moves from stovetop sear to oven roast, locking in juices while the glaze thickens into something sticky and glossy. Because every component here is naturally free of grains and grain-derived additives, there's no need to scrutinize labels or swap anything out — it's clean and straightforward from the start. A final brush of reserved glaze right before slicing means the flavor is bright and punchy all the way through. Scatter some fresh parsley over the platter and you've got a centerpiece dish that's as easy to pull off on a weeknight as it is worthy of company.
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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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