Rice 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 special with a sticky, aromatic glaze that hits sweet, savory, and warmly spiced all at once. The glaze comes together from pure maple syrup, coconut aminos, apple cider vinegar, fresh ginger, garlic, and a touch of Ceylon cinnamon — no soy sauce, no grain-based condiments, nothing that sneaks rice derivatives into the mix. Coconut aminos does a lot of heavy lifting here, delivering that deep umami richness you'd expect from a classic glaze without any of the usual label-reading stress. The tenderloin gets a quick sear in coconut oil to build a gorgeous crust, then finishes in a hot oven while you layer on the glaze for maximum caramelization. A final brush of reserved glaze right before slicing gives every medallion that glossy, restaurant-worthy finish. Scattered with a little fresh parsley, it's the kind of centerpiece dish that makes a weeknight feel like a dinner party.
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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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