High Fructose Corn Syrup Free Honey Garlic Roast Pork Loin
Sticky, garlicky, and deeply savory, this roast pork loin delivers the kind of glossy, caramelized finish you'd expect from a restaurant kitchen — all from a handful of clean, whole-food ingredients. The glaze is where the magic happens: raw honey, coconut aminos, fresh garlic, and grated ginger simmer together into something rich and fragrant that gets layered onto the pork twice during roasting. Coconut aminos stand in beautifully for conventional soy sauce, which often sneaks in unwanted sweeteners, and raw honey keeps things naturally sweet without any processed corn-derived additives. Searing the loin first in coconut oil builds a gorgeous golden crust that locks in the juices before the oven does its work. A reserved portion of the glaze gets drizzled over the sliced pork at the end, so every bite gets that punchy, tangy-sweet hit. Resting the meat before slicing is a small step that makes a big difference — you'll get clean, juicy slices every time. Whether you're feeding a crowd or meal-prepping for the week, this is the kind of centerpiece roast that looks impressive but comes together with minimal fuss.
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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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