Brazil Nut Free Maple & Apple Cider Roast Pork Loin
Sweet, tangy, and deeply savory all at once, this roast pork loin is the kind of centerpiece that makes a weeknight feel like a special occasion. A spiced rub of sea salt, ground ginger, and turmeric gives the exterior a gorgeous golden crust after a quick sear in coconut oil, while the maple and apple cider glaze builds layers of flavor that caramelize beautifully in the oven. The glaze itself — maple syrup, apple cider vinegar, coconut aminos, garlic, and fresh ginger — is simmered until thick and fragrant before being brushed on in two stages for maximum stickiness and depth. Every single ingredient here is naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved. Coconut aminos step in for soy sauce and keep things clean without sacrificing that umami punch. Letting the pork rest before slicing is the move that keeps every round juicy, and that reserved drizzle of glaze at the end ties the whole platter together. A scatter of fresh rosemary over the top is optional, but honestly, don't skip it.
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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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