Celery 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 glossy and fragrant — then layered onto the pork twice during roasting for maximum caramelized depth. A dry rub of sea salt, turmeric, and ground ginger goes on first, so every bite carries warmth and complexity well beyond the surface. Searing the loin in coconut oil before it hits the oven locks in a gorgeous crust that holds up beautifully under all that sticky glaze. Because every ingredient here is straightforward and whole-food based, there's no need to scrutinize labels for hidden fillers or plant-based additives that can sneak into store-bought marinades and sauces. The reserved glaze drizzled over the sliced pork at the end is a small step that makes a big difference, keeping things juicy and punchy right through to the last bite. A scatter of fresh parsley adds a bright finish, but the real star is that lacquered, garlicky crust.
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!