Xanthan Gum Free Honey Garlic Roast Pork Loin
Sticky, golden, and deeply savory, this roast pork loin is the kind of centerpiece that makes a weeknight feel like a special occasion. The glaze comes together in a small saucepan using raw honey, coconut aminos, fresh garlic, grated ginger, and apple cider vinegar — real, whole ingredients that build serious flavor without any thickeners or additives. That matters a lot when you're navigating a diet that rules out xanthan gum, because so many store-bought sauces and marinades sneak it in as a stabilizer. Here, the glaze thickens naturally as it simmers, so you get that glossy, lacquered finish the honest way. Searing the pork first in coconut oil locks in a gorgeous crust, and layering the glaze on during roasting means every slice is coated in sweet, garlicky goodness. The reserved portion drizzled over the finished meat at the table takes it over the top. A scatter of fresh parsley at the end adds a little brightness to what is otherwise a deeply rich, satisfying dish.
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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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