Yeast 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, savory, warm, and just a little tangy. The glaze comes together from pure maple syrup, coconut aminos, apple cider vinegar, fresh ginger, garlic, and a touch of Ceylon cinnamon, all simmered down into something thick and deeply fragrant. Because the whole recipe skips any fermented or yeast-derived ingredients, it works beautifully for anyone navigating that restriction without sacrificing a single bit of flavor. Coconut aminos does the heavy lifting where soy sauce would normally go, delivering that same umami depth without the problematic additives. A quick stovetop sear locks in the juices before the oven finishes the job, and brushing on that reserved finishing glaze right before slicing gives every medallion a lacquered, restaurant-worthy shine. Fresh parsley scattered over the top adds a pop of color and brightness that makes the whole platter look like you spent way more effort than you actually did.
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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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