Soy Free Maple Glazed Pork Tenderloin
Pork tenderloin is already one of the leanest, most elegant cuts you can put on the table, and this version takes it somewhere truly special with a glossy, caramelized glaze that hits every note — sweet, tangy, warm, and savory all at once. The secret weapon here is coconut aminos, which delivers that deep, umami-rich backbone you'd normally get from soy sauce, making this completely safe for anyone avoiding soy without sacrificing a single drop of flavor. Turmeric and ground ginger in the rub give the meat a gorgeous golden crust before it even hits the glaze, and the Ceylon cinnamon in the sauce adds a subtle warmth that makes the whole thing feel a little unexpected in the best way. Searing the tenderloin first locks in the juices, then a quick roast in the oven brings it to a perfect 145°F — tender, juicy, and beautifully lacquered. That two-tablespoon reserve of finishing glaze brushed on right before slicing is a small step that makes a big visual and flavor difference. Fanned out into medallions on a platter with a scatter of fresh parsley, this is the kind of dish that looks like you spent hours but comes together 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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