Brazil Nut Free Honey Garlic Roast Pork Loin
Sticky, golden, and deeply savory, this roast pork loin is the kind of centerpiece that makes a weeknight feel like a special occasion. The glaze is built from raw honey, coconut aminos, fresh garlic, and grated ginger, all simmered together until thick and fragrant — it caramelizes beautifully over the pork as it roasts, layering in sweet and umami notes that are genuinely hard to stop eating. A double hit of turmeric in both the dry rub and the glaze gives the whole dish a warm, earthy depth without overwhelming the other flavors. Searing the pork first in coconut oil locks in a gorgeous crust before the oven does its work, and reserving a portion of the glaze to drizzle over the finished slices means every bite is sauced just right. The ingredient list is refreshingly straightforward — no specialty items that require a label check, and nothing that typically hides tree nut derivatives or cross-contamination risks. Resting the pork for a full ten minutes before slicing keeps it juicy all the way through, and a scatter of fresh parsley at the end brightens the whole plate. Whether you're cooking for a crowd or meal-prepping for the week, this one earns a permanent spot in the rotation.
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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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