Hazelnut Free Honey Garlic Roast Pork Loin
Sticky, golden, and deeply savory, this roast pork loin is the kind of centerpiece that makes a weeknight 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 — it layers onto the seared pork in the oven and caramelizes into something genuinely spectacular. A reserved portion gets drizzled over the sliced meat right before serving, so every bite is coated in that glossy, tangy-sweet finish. The spice rub of turmeric and ground ginger gives the crust real depth before the glaze even enters the picture. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved. Coconut oil handles the sear beautifully, and coconut aminos bring that umami backbone without anything unexpected hiding in the bottle. Rest it properly, slice it thick, and don't skip the fresh parsley — it cuts right through the richness and makes the whole plate pop.
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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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