Cinnamon Free Honey Garlic Roast Pork Loin
So many roast pork recipes lean on warm spices like cinnamon to build depth, but this one proves you don't need it to get serious flavor. The glaze is built from raw honey, coconut aminos, fresh garlic, grated ginger, and a touch of apple cider vinegar — a combination that's bold, savory-sweet, and completely free of that one spice that can sneak into so many marinades and spice blends. Ground turmeric and fresh ginger do all the heavy lifting here, giving the pork a warm, aromatic quality that feels rich without triggering any concerns. The technique matters too: searing the loin in coconut oil first locks in a gorgeous golden crust before the oven does its work, and layering the glaze in stages means every slice is lacquered and deeply flavored all the way through. Resting the meat before slicing keeps it juicy, and drizzling that reserved finishing glaze over the top right before serving is the kind of detail that makes this feel restaurant-worthy. A scatter of fresh parsley at the end brightens the whole plate. It's the kind of centerpiece roast that earns compliments without anyone guessing how straightforward it actually was to pull off.
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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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