Shellfish Free Maple Glazed Pork Tenderloin
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 glossy, sweet-savory glaze. Pure maple syrup, coconut aminos, apple cider vinegar, fresh ginger, garlic, and a touch of Ceylon cinnamon come together in a quick saucepan reduction that smells absolutely incredible as it thickens. The tenderloin gets rubbed with turmeric and ground ginger before a hard sear in coconut oil, building a golden crust that locks in all that juicy flavor before the oven does its work. Brushing the glaze on in layers — once before roasting, once halfway through, and again as a finishing coat after resting — means every slice is deeply lacquered and packed with flavor. Because the entire ingredient list is built from whole, straightforward pantry staples, there's no need to scrutinize labels for hidden seafood-derived additives, which can sneak into sauces and condiments more often than you'd expect. Sliced into thick medallions and scattered with fresh parsley, this is the kind of centerpiece dish that earns compliments without requiring hours in the kitchen.
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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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