Artificial Food Coloring Free Honey Garlic Roast Pork Loin
Sticky, golden, and deeply savory, this roast pork loin is the kind of centerpiece that makes a weeknight dinner feel like a special occasion. Every component of the glaze — raw honey, coconut aminos, fresh garlic, grated ginger, and apple cider vinegar — is a whole, recognizable ingredient with no synthetic dyes or artificial additives hiding anywhere in the list. Coconut aminos does a lot of heavy lifting here, delivering that rich, umami-forward depth you'd expect from a soy-based sauce without the questionable colorants that can sneak into conventional bottled condiments. The pork gets a spice rub of turmeric, ginger, and sea salt before a hard sear in coconut oil, building a gorgeous crust that locks in all the juices before the oven does its work. Brushing on the glaze in layers as it roasts creates a lacquered, caramelized finish that looks like it took far more effort than it actually did. A reserved portion of the glaze gets drizzled over the sliced pork at the table, so every bite is saucy and bright. Fresh parsley at the end adds a pop of color the natural way — no dye required.
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Learn more →Ingredients
6 servings
For the pork
- 2 ½ lb boneless pork loin roast
- 1 ½ tsp fine sea salt
- ½ tsp ground turmeric
- ½ tsp ground ginger
- 1 tbsp coconut oil
For the glaze
- 3 tbsp raw honey
- 3 tbsp coconut aminos
- 4 cloves garlic, finely minced
- 1 tsp fresh ginger, finely grated
- 1 tbsp apple cider vinegar
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Remove the pork loin from the refrigerator 30 minutes before cooking. Preheat the oven to 400°F (205°C).
- 2
In a small saucepan over medium-low heat, combine the honey, coconut aminos, minced garlic, grated ginger, apple cider vinegar, and 1/4 tsp turmeric. Stir and cook for 3–4 minutes, until the garlic is fragrant and the glaze has thickened slightly and coats the back of a spoon. Remove from heat and set aside. Reserve 2 tablespoons of the glaze in a separate small bowl to use as a finishing sauce after the pork is cooked.
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