Xanthan Gum 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 delivers serious flavor with a glossy, caramelized finish. The glaze comes together from pure maple syrup, coconut aminos, apple cider vinegar, fresh garlic, and a touch of Ceylon cinnamon — every ingredient is clean and straightforward, with no thickeners or stabilizers hiding anywhere. That matters more than it might seem, because many bottled glazes and sauces rely on additives that people avoiding xanthan gum have to watch out for on every label. Here, you simmer the glaze yourself in minutes, so you know exactly what's going in. A quick sear in coconut oil builds a beautiful crust before the oven does the rest of the work, and brushing on that reserved finishing glaze right before slicing gives each medallion a lacquered, restaurant-worthy shine. The warm spice from turmeric, ginger, and cinnamon makes this feel cozy and a little unexpected — far from your average weeknight protein. Scatter on some fresh parsley and it's ready to anchor a dinner that genuinely feels special.
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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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