Seed Oil 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 glossy, aromatic glaze. The combination of pure maple syrup, coconut aminos, apple cider vinegar, fresh ginger, garlic, and Ceylon cinnamon creates a sauce that's sweet, tangy, and just a little warm-spiced — the kind of thing that smells incredible the moment it hits the pan. Coconut oil handles both the searing and the roasting here, so there's no canola, soybean, or vegetable oil anywhere in the recipe, which is exactly what you want when you're cooking without industrial seed oils. The tenderloin gets rubbed with turmeric and ground ginger before it ever touches the skillet, building a savory, golden crust that plays beautifully against the sticky glaze. Searing first and finishing in a hot oven locks in the juices, and that final brush of reserved glaze right before slicing gives each medallion a lacquered, restaurant-worthy finish. A scatter of fresh parsley brightens the whole platter and makes it look like you put in way more effort than you actually did.
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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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