Pecan Free Honey Garlic Roast Pork Loin
Roasted pork loin doesn't get much more satisfying than this — a golden, herb-rubbed centerpiece glazed in a sticky, fragrant sauce built from raw honey, coconut aminos, fresh garlic, and grated ginger. The glaze is cooked down until it clings to a spoon, then layered onto the pork twice during roasting so every slice is deeply caramelized and packed with flavor. A quick sear in coconut oil before the oven creates that gorgeous crust that makes this feel like a proper Sunday dinner. Tree nut allergies can make navigating store-bought marinades and spice blends a real headache, but every single ingredient here is straightforward and easy to verify — no hidden nut-based oils or ambiguous "natural flavors" to second-guess. The reserved glaze drizzled over the sliced pork at the end adds a bright, tangy finish that ties the whole dish together beautifully. A scatter of fresh parsley on top keeps things looking as good as they taste.
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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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