Peanut Free Maple Glazed Pork Tenderloin
Pork tenderloin is already one of the most elegant cuts you can put on the table, and this version takes it somewhere truly special with a glossy, caramelized glaze built from pure maple syrup, coconut aminos, apple cider vinegar, and warm spices. The combination of turmeric, ground ginger, and Ceylon cinnamon gives the meat a beautifully complex warmth that feels almost festive without being fussy. Searing the tenderloin first in coconut oil locks in a gorgeous crust, and finishing it in a hot oven means you get perfectly juicy, rosy slices every single time. Because every ingredient here is straightforward and whole-food-based, you never have to second-guess labels or worry about hidden additives that sometimes sneak into store-bought marinades and glazes. The reserved finishing glaze brushed on at the very end is a small step that makes a huge difference — it gives each medallion a lacquered shine that looks like it came out of a restaurant kitchen. Scatter a little fresh parsley over the platter and this dish is genuinely dinner-party worthy with almost no effort.
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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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