Nitrate & Nitrite Free Honey Garlic Roast Pork Loin
Roast pork is one of those centerpiece dishes that feels impressive but is genuinely approachable once you understand the method. The magic here comes from a sticky, aromatic glaze built from raw honey, coconut aminos, fresh garlic, grated ginger, and apple cider vinegar — every single ingredient is clean and naturally free of the cured-meat additives that make so many pork products a concern at the deli counter or grocery store. Coconut aminos steps in beautifully where soy sauce might otherwise introduce unwanted extras, delivering that savory depth without compromise. The pork gets a golden sear in coconut oil before finishing in the oven, which locks in juices and gives the glaze something gorgeous to cling to. A reserved portion of the glaze is drizzled over the sliced meat right before serving, so every bite gets that bright, garlicky finish. The result is tender, caramelized, and deeply flavorful — the kind of roast that makes a Sunday dinner feel like a real occasion.
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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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