Almond Free Maple & Apple Cider Roast Pork Loin
There is something deeply satisfying about a roast that looks impressive but comes together with a short list of honest, recognizable ingredients. This pork loin gets a spiced rub of sea salt, ground ginger, and turmeric before hitting a hot skillet, building a golden crust that locks in all the juices. The real star is the glaze — pure maple syrup, apple cider vinegar, coconut aminos, and fresh ginger cooked down into something sticky, tangy, and absolutely irresistible. Because every component here is straightforward and tree-nut-free by nature, you never have to second-guess a label or swap anything out. The sear-then-roast method means the pork stays tender and juicy, while the glaze caramelizes beautifully in the oven during those final minutes. A drizzle of reserved glaze over the sliced rounds and a scatter of fresh rosemary make it look like something you'd order at a restaurant. It's the kind of centerpiece dish that earns serious compliments with surprisingly low effort.
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless pork loin roast
- 1 tsp fine sea salt
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- 1 tbsp coconut oil
For the glaze
- 3 cloves garlic, minced
- ¼ cup pure maple syrup
- 3 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tsp fresh thyme leaves
For serving
- 1 tbsp fresh rosemary, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the pork loin completely dry with paper towels. In a small bowl, combine the salt, ground ginger, and turmeric, then rub the mixture evenly over all sides of the pork.
- 2
Heat the coconut oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the pork loin and sear, turning every 1–2 minutes, until browned on all four sides, about 6–8 minutes total.
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