Rice Free Honey Garlic Roast Pork Loin
This roast pork loin is the kind of centerpiece dish that makes a weeknight feel like a special occasion — golden, glossy, and packed with bold flavor from every angle. The spice rub of turmeric and ginger gives the meat a warm, aromatic crust, while the honey garlic glaze builds in layers throughout the roasting process for a sticky, caramelized finish that's genuinely hard to stop eating. Coconut aminos stand in for soy sauce and bring that savory depth without any grain-based ingredients, making the whole recipe naturally free of rice and rice derivatives from start to finish. A quick sear in coconut oil locks in the juices before the oven does its work, so every slice stays tender and moist. The reserved glaze drizzled over the finished pork at the table adds a bright, punchy hit of garlic and apple cider vinegar that cuts through the richness beautifully. A scatter of fresh parsley at the end keeps things looking as good as they taste. Whether you're navigating a grain-free lifestyle or just want a fuss-free roast with serious payoff, this one delivers.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!