Paleo 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 sticky, aromatic glaze built from pure maple syrup, coconut aminos, apple cider vinegar, and warm spices. Every ingredient here is clean and grain-free, so there's no need to scrutinize labels or swap anything out — it just works from the start. The tenderloin gets rubbed with turmeric and ginger before a hard sear in coconut oil, building a golden crust that locks in all that juicy flavor before the oven does its thing. That glaze — layered with fresh garlic, grated ginger, and a whisper of Ceylon cinnamon — reduces into something glossy and deeply savory-sweet that clings to every slice. Brushing it on in stages, including a final hit of reserved glaze right before serving, means the flavor builds rather than burns. Sliced into thick medallions and scattered with fresh parsley, this is the kind of dish that looks like you spent hours on it but comes together with surprisingly little fuss. It's equally at home on a weeknight dinner plate or a weekend gathering spread.
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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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