Seeds Free Maple Glazed Pork Tenderloin
Pork tenderloin is one of those cuts that looks impressive on the table but is genuinely approachable in the kitchen, 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, golden crust before it even hits the pan, and the sear in coconut oil locks in that color beautifully. The glaze is where things really shine — pure maple syrup, coconut aminos, apple cider vinegar, fresh ginger, garlic, and a touch of Ceylon cinnamon come together into something sticky, tangy, and deeply savory. Cooking seed-free can get tricky when it comes to sauces and condiments, since so many store-bought options sneak in sesame or other seed-derived ingredients, but every element here is straightforward and easy to verify. The coconut aminos do the heavy lifting that soy sauce usually would, bringing that umami depth without any of the usual concerns. A final brush of reserved glaze right before slicing means every medallion is glossy and packed with flavor all the way through. Finish with a scatter of fresh parsley and you have a centerpiece dish that looks like it took far more effort than it 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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