MSG Free Honey Garlic Roast Pork Loin
Savory, sticky, and deeply aromatic, this roast pork loin delivers the kind of bold, layered flavor that makes you think something far more complicated is happening in the kitchen. The glaze is built from raw honey, coconut aminos, fresh garlic, grated ginger, and apple cider vinegar — every ingredient pulling its weight without a single additive or flavor enhancer in sight. Coconut aminos is the real hero here, standing in for soy sauce and bringing that rich, umami-forward depth that makes the glaze taste like it came from a restaurant kitchen, not a bottle full of questionable extras. A quick sear in coconut oil locks in a gorgeous golden crust before the oven does the rest of the work, and brushing on the glaze in layers means every slice is coated in something glossy and caramelized. The reserved finishing drizzle at the end is a small step that makes a big difference, keeping the flavors bright and punchy after the heat. Let it rest before you slice, and you'll be rewarded with juicy, tender pork that holds together beautifully on the board. Fresh parsley scattered over the top adds a little color and a clean, herby note that rounds the whole dish out perfectly.
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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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