Chestnut 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 glaze is built from raw honey, coconut aminos, fresh garlic, grated ginger, and a splash of apple cider vinegar, all simmered together until thick and glossy before it ever touches the meat. A rub of sea salt, turmeric, and ground ginger goes on first, so the flavor runs deep even before the glaze layers on during roasting. Searing the loin in coconut oil before it goes into the oven locks in a gorgeous crust that holds up beautifully through the basting process. Chestnut-based sauces and glazes show up more often than you'd expect in sweet-savory pork dishes, but every ingredient here is straightforward and easy to verify — no hidden fillers or ambiguous pantry additions to second-guess. The reserved glaze drizzled over the sliced pork at the end is a small step that makes a big difference, keeping every bite saucy and bright. Finish with a scatter of fresh parsley and you've got a centerpiece-worthy roast that's as weeknight-friendly as it is impressive for a crowd.
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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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