Paleo Honey Garlic Roast Pork Loin

Total time1 hr 25 min

Prep time15 min

Cook time1 hr

4.8

(26)

Sticky, glossy, and deeply savory, this roast pork loin is the kind of centerpiece that makes a weeknight dinner feel like a special occasion. The glaze is built from raw honey, coconut aminos, fresh garlic, and grated ginger — all simmered together until fragrant and thick, with apple cider vinegar cutting through the sweetness just enough to keep things balanced. Coconut aminos do the heavy lifting here in place of conventional soy sauce, delivering that rich, umami-forward depth without any grains or legumes in sight. Searing the loin in coconut oil before it goes into the oven locks in a gorgeous golden crust, and layering the glaze on twice during roasting means every slice is coated in that caramelized, garlicky goodness. Resting the meat before slicing and finishing with the reserved glaze is a small step that makes a big difference — you get juicy, tender pork with a lacquered finish that looks like it came out of a restaurant kitchen. A scatter of fresh parsley at the end brightens the whole plate. This is the kind of recipe that proves eating this way never has to feel like a compromise.

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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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