Wheat 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 special with a sticky, aromatic glaze that hits every note — sweet, tangy, warm, and savory all at once. The glaze comes together from pure maple syrup, coconut aminos, apple cider vinegar, fresh ginger, garlic, and a touch of Ceylon cinnamon, which means it's completely free of soy sauce or any wheat-based condiments that typically sneak into glazed meat recipes. Coconut aminos does a lot of heavy lifting here, delivering that deep, umami-rich flavor you'd expect from a classic soy-based marinade without any of the grain concerns. The technique is straightforward: sear the tenderloin in coconut oil until golden, then finish it in a hot oven while layering on the glaze for a lacquered, caramelized crust. Resting the meat before slicing and brushing on that reserved finishing glaze is what gives each medallion its glossy, restaurant-worthy appearance. A scatter of fresh parsley at the end adds a little brightness that cuts through the richness beautifully. This is the kind of centerpiece dish that feels celebratory enough for a dinner party but simple enough to pull off on a weeknight.
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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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