Dairy Free Honey Garlic Roast Pork Loin

Total time1 hr 25 min

Prep time15 min

Cook time1 hr

4.8

(26)

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 — so every layer of flavor is completely free of dairy without any substitutions or compromises. Coconut aminos do a lot of heavy lifting here, bringing that rich, umami depth you'd normally expect from soy sauce, while the apple cider vinegar keeps the sweetness balanced and bright. Searing the pork first in coconut oil locks in a gorgeous crust before the oven does its work, and brushing on the glaze in stages means the outside caramelizes into something truly irresistible. A reserved portion of the glaze gets drizzled over the sliced pork at the end, so the flavor stays bold and fresh all the way to the table. If you've ever worried that dairy-free cooking means sacrificing richness or that satisfying lacquered finish, this recipe is a very convincing argument otherwise.

About Fig

Fig 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!