Turkey 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 version takes it somewhere really special. A quick rub of turmeric and ground ginger gives the meat a warm, aromatic crust before it even hits the pan, and the sear in coconut oil builds a gorgeous caramelized exterior. The real star is the glaze ā pure maple syrup, coconut aminos, apple cider vinegar, fresh ginger, garlic, and a touch of Ceylon cinnamon come together into something sticky, complex, and deeply savory-sweet. Brushing it on in layers as the tenderloin roasts means every slice is lacquered with flavor all the way through. For anyone navigating a poultry-free table ā whether for allergies, dietary preference, or just a change of pace ā this is the kind of centerpiece that never feels like a compromise. Sliced into medallions and finished with that reserved glaze, it looks like something from a restaurant menu. A scatter of fresh parsley at the end keeps it bright and pulls the whole platter together.
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Learn more āIngredients
4 servings
For the pork
- 1 Ā½ lb pork tenderloin (1 tenderloin)
- 1 tbsp coconut oil
- 1 tsp fine sea salt
- Ā½ tsp ground turmeric
- Ā½ 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
- Ā¼ tsp ground ceylon cinnamon
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°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 4ā5 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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