Carrageenan 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. The glaze is built from raw honey, coconut aminos, fresh garlic, and grated ginger — all simmered together into something glossy and fragrant that caramelizes beautifully in the oven. Coconut aminos do a lot of heavy lifting here, standing in for conventional soy sauce and keeping the whole dish free from the thickeners and additives that sneak into many bottled condiments and marinades. Carrageenan is a surprisingly common hidden ingredient in processed sauces and some packaged meats, so cooking from scratch with whole, recognizable ingredients is the cleanest way to sidestep it entirely. Searing the pork first in coconut oil builds a gorgeous crust, and layering the glaze in stages during roasting means every slice is coated in that sweet-garlicky lacquer rather than just the surface. A reserved portion of the glaze gets drizzled over the finished slices, so the flavor stays bright and punchy even after the oven does its work. Finish with a scatter of fresh parsley and you've got a showstopper that's as clean-ingredient as it is delicious.
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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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