Soy Free Honey Garlic Roast Pork Loin
A glossy, golden roast pork loin built around a sticky honey garlic glaze is the kind of centerpiece that makes a weeknight dinner feel like a special occasion. The secret weapon here is coconut aminos — it delivers that deep, savory, slightly sweet flavor you'd expect from a traditional soy-based sauce, without a drop of soy anywhere in the recipe. Combined with raw honey, fresh garlic, grated ginger, and a splash of apple cider vinegar, the glaze gets cooked down until it clings to a spoon and caramelizes beautifully over the roast. A quick spice rub of turmeric and ground ginger gives the pork incredible color and warmth before it even hits the pan, and searing it in coconut oil locks in a deep golden crust that makes every slice look stunning. Reserving a portion of the glaze to drizzle over the finished roast is a small step that pays off big — you get a bright, punchy finish on top of all that roasted richness. Rest the pork before slicing and finish with a scatter of fresh parsley for a dish that looks and tastes far more involved than it actually is.
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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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