Gluten Free Honey Garlic Roast Pork Loin
Few things hit harder than a beautifully glazed roast pork with a caramelized crust and a sticky, fragrant sauce that smells like it took all day. The glaze here is built from raw honey, coconut aminos, fresh garlic, grated ginger, and a splash of apple cider vinegar — every single ingredient is naturally free of gluten, so there's no need to hunt down specialty swaps or scrutinize labels. Coconut aminos does the heavy lifting that soy sauce usually would, delivering that deep, savory-sweet depth without any wheat hiding in the bottle. The pork gets a spiced rub of turmeric and ginger before a hard sear in coconut oil, which locks in a gorgeous golden crust before the oven does its thing. Layering the glaze in stages as it roasts means the outside gets lacquered and rich while the inside stays juicy and tender. A reserved portion of the glaze gets drizzled over the sliced pork at the end, so every bite is punchy and bright. It's the kind of centerpiece roast that looks impressive enough for a dinner party but is genuinely straightforward to pull off on a weeknight.
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!