Peanut Free Honey Garlic Roast Pork Loin
Sticky, golden, and deeply savory, this roast pork loin is the kind of centerpiece that makes a weeknight dinner feel like a special occasion. The glaze comes together in minutes on the stovetop — raw honey, coconut aminos, fresh garlic, and grated ginger simmered into something glossy and fragrant that clings beautifully to every slice. A double layer of glaze goes on during roasting, and a reserved portion gets drizzled over the finished meat for an extra hit of flavor that really sets it apart. Every ingredient here is straightforward and naturally free from peanuts or tree nut derivatives, so there's no label-scanning or substitution stress involved. Searing the pork first in coconut oil builds a deep golden crust that locks in the juices before the oven does its work, and the turmeric and ground ginger in the dry rub add a warm, aromatic backbone that plays perfectly against the sweet-tangy glaze. A ten-minute rest before slicing keeps everything tender and juicy all the way through. Finish with a scatter of fresh parsley and you've got a dish that looks and tastes far more impressive than the effort required.
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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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