Cashew 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 until thick and fragrant — no soy sauce, no nuts, just bold, clean flavor. A quick sear in coconut oil locks in a gorgeous crust before the oven does its work, layering on glaze after glaze until the exterior is lacquered and caramelized. Turmeric and ground ginger in the dry rub add warmth and color that make every slice look as good as it tastes. For anyone navigating tree nut allergies, this recipe is naturally free of cashews and cashew-derived ingredients without any substitutions required — just straightforward pantry staples doing all the heavy lifting. The reserved finishing glaze drizzled over the sliced pork at the end is a small step that makes a huge difference, keeping every bite juicy and saucy. Scatter some fresh parsley on top and you've got a showstopper that's as easy to pull off as it is impressive.
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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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