Seed Oil Free Honey Garlic Roast Pork Loin
Roasted pork loin doesn't get much better than this — a golden, caramelized crust giving way to juicy, tender meat glazed with honey, garlic, and a hint of warming ginger. Every ingredient here is intentional, and that includes cooking the pork in coconut oil instead of the refined vegetable or canola oils that sneak into so many savory roasts. The glaze is built from raw honey, coconut aminos, apple cider vinegar, and fresh aromatics — nothing processed, nothing that belongs in an industrial fryer. Coconut aminos do the heavy lifting where soy sauce might usually go, delivering that deep, savory-sweet depth without any of the additives you're trying to avoid. The double-glaze technique — brushing once before the oven and again partway through roasting — builds serious flavor layer by layer, and the reserved finishing drizzle makes every slice shine. A quick rest before slicing keeps all those juices locked in, so you're not left with a dry roast after all that effort. Fresh parsley at the end adds a bright pop of color and a clean herbal note that ties the whole dish together beautifully.
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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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