Gut Friendly Honey Garlic Roast Pork Loin
A beautifully caramelized roast pork loin with a sticky, golden glaze is the kind of centerpiece that makes a weeknight dinner feel like a special occasion. The glaze leans on coconut aminos instead of soy sauce, which keeps things gentler on the digestive system while still delivering that deep, savory-sweet depth you want from a proper roast. Raw honey, fresh ginger, and apple cider vinegar bring natural, whole-food flavor without any of the processed additives that can quietly wreak havoc on a sensitive gut. Turmeric shows up twice — once in the dry rub and again in the glaze — adding a warm, earthy note alongside its well-known anti-inflammatory reputation. Searing the pork first locks in a gorgeous crust, and the layered glazing technique during roasting builds richness without anything heavy or hard to digest. Resting the meat before slicing and finishing with that reserved drizzle keeps every slice juicy and full of flavor. A scatter of fresh parsley at the end brightens the whole plate and makes it look as good as it tastes.
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!