Paraben 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. Every ingredient here is straightforward and whole — coconut oil, pure maple syrup, coconut aminos, apple cider vinegar, fresh ginger, garlic, and a whisper of Ceylon cinnamon — so you're not navigating a minefield of synthetic additives or preservative-laden sauces. That matters a lot when you're cooking for people who need to avoid parabens and other chemical compounds that sneak into processed condiments and bottled marinades. The technique is simple but delivers serious results: a quick stovetop sear locks in the juices and builds a gorgeous crust, then the oven finishes the job while the glaze lacquers on in layers. Brushing with the reserved finishing glaze right before slicing gives each medallion that sticky, shiny coating that makes this dish look like it came out of a restaurant kitchen. A scatter of fresh parsley at the end adds a pop of color and a clean, herby note that balances the sweetness beautifully. This is the kind of recipe that earns a permanent spot in your rotation.
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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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