Sesame 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 really special. The glaze is built from pure maple syrup, coconut aminos, apple cider vinegar, fresh ginger, garlic, and a touch of Ceylon cinnamon — warm, a little tangy, and deeply savory without a drop of soy sauce or anything sesame-derived. That matters more than it sounds, because so many glazed pork recipes lean on teriyaki-style sauces that routinely sneak in sesame oil or tahini-adjacent ingredients. Here, coconut aminos do all the heavy lifting, delivering that rich umami depth while keeping things completely safe. The technique is straightforward: sear the tenderloin in coconut oil until golden on all sides, then roast it in the same skillet while layering on the glaze for a lacquered, caramelized finish. A final brush of reserved glaze right before slicing gives every medallion a glossy, restaurant-worthy shine. Scattered with fresh parsley and served straight from the cutting board, this is the kind of centerpiece dinner that earns serious compliments with surprisingly little effort.
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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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