Walnut 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 built from pure maple syrup, coconut aminos, apple cider vinegar, and warm spices. The combination of turmeric and ground ginger in the rub gives the meat a subtle earthiness before it even hits the pan, while the Ceylon cinnamon in the glaze adds a delicate, floral warmth that sets it apart from anything you'd find in a bottle at the store. A quick sear in coconut oil locks in the crust, and then the oven does the heavy lifting — you just brush on that thickened glaze halfway through and again right before slicing for maximum lacquered shine. Tree nut allergies can make navigating glazes and marinades tricky since walnuts and walnut oil sometimes sneak into sauces and spice blends, but every ingredient here is straightforward and easy to verify on the label. The result is a beautifully caramelized tenderloin that slices into elegant medallions, each one catching the light with that deep amber finish. A scatter of fresh parsley at the end keeps things bright and pulls the whole platter together.
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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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