Pecan 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 takes it somewhere really special. 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 a little sweet without being cloying. Turmeric and ground ginger rubbed directly onto the meat add an earthy depth that plays beautifully against that sticky, caramelized finish. The technique is straightforward: sear it hard in a skillet to lock in the juices, then finish it in a hot oven while layering on the glaze for maximum flavor. A final brush of reserved glaze right before slicing gives every medallion that glossy, restaurant-worthy shine. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about sneaky additions hiding in a sauce mix. Scatter a little fresh parsley over the top and you've got a centerpiece dish that's as weeknight-easy as it is dinner-party-ready.
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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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