Pistachio Free Maple Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that looks impressive on the table but is genuinely straightforward to pull off, and this maple-glazed version delivers serious flavor with a short ingredient list. The rub of turmeric and ground ginger gives the meat a warm, aromatic crust before it even hits the pan, and the sear in coconut oil locks in a gorgeous golden-brown exterior. The glaze ā built from pure maple syrup, coconut aminos, apple cider vinegar, fresh ginger, garlic, and a touch of Ceylon cinnamon ā is sweet, tangy, and just a little savory, and it caramelizes beautifully in the oven. Brushing it on in layers, including a final hit of reserved glaze right before slicing, means every medallion is deeply coated and glossy. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of pistachios and any nut-based ingredients ā no substitutions needed, no label-scanning required. A scatter of fresh parsley at the end adds a pop of color that makes the whole platter look like it came out of a restaurant kitchen. It's the kind of centerpiece dish that works just as well for a weeknight dinner as it does for company.
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Learn more āIngredients
4 servings
For the pork
- 1 Ā½ lb pork tenderloin (1 tenderloin)
- 1 tbsp coconut oil
- 1 tsp fine sea salt
- Ā½ tsp ground turmeric
- Ā½ 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
- Ā¼ tsp ground ceylon cinnamon
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°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 4ā5 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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