Rye Free Maple Glazed Pork Tenderloin

Total time45 min

Prep time10 min

Cook time30 min

Pork tenderloin is one of those cuts that looks impressive on the table but is genuinely approachable to cook, and this version takes it somewhere special with a sticky, aromatic glaze. The sauce comes together from pure maple syrup, coconut aminos, apple cider vinegar, fresh ginger, garlic, and a touch of Ceylon cinnamon — every ingredient is naturally free of rye and the grain-based additives that can sneak into conventional sauces and marinades. Coconut aminos does the heavy lifting here as a soy-sauce-style flavor booster, which means you get that deep, savory-sweet complexity without reaching for anything that could be a problem. The tenderloin gets a quick sear in coconut oil to build a gorgeous crust, then finishes in a hot oven while you brush on layer after layer of that glossy glaze. A reserved portion of the sauce goes on right before slicing, so every medallion is lacquered and shining when it hits the platter. Fresh parsley scattered over the top adds a little brightness that cuts through the richness beautifully. It's the kind of centerpiece dinner that feels celebratory without requiring a complicated ingredient hunt.

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Ingredients

4 servings

For the pork

1 ½ lb pork tenderloin (1 tenderloin)
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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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