BHA & BHT Free Honey Garlic Roast Pork Loin
Roast pork doesn't get much more satisfying than this — a golden, caramelized crust giving way to juicy, tender slices with a sticky glaze that hits every note of sweet, savory, and gently spiced. The magic comes from a handful of clean, whole-food ingredients: raw honey, coconut aminos, fresh garlic, and real grated ginger, all simmered together into a glaze that builds serious depth without a single additive or preservative in sight. That matters more than it sounds, because BHA and BHT show up in a surprising number of packaged sauces, marinades, and even cooking oils — making a from-scratch approach like this one genuinely worth the effort. Coconut oil handles the searing, coconut aminos replace soy sauce, and every component is something you can actually trace back to a source. A double-glaze technique — once before roasting and once halfway through — means the pork develops that lacquered, restaurant-quality finish right in your own oven. Resting the meat before slicing and finishing with the reserved glaze keeps every bite as saucy and flavorful as the first. Fresh parsley at the end adds a bright pop of color that makes the whole platter look like you really knew what you were doing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!