Caffeine Free Maple & Apple Cider Roast Pork Loin
Sweet, savory, and deeply aromatic, this roast pork loin is the kind of centerpiece dish that makes a weeknight feel like a special occasion. A turmeric-and-ginger spice rub gives the exterior a gorgeous golden crust after a quick sear in coconut oil, while a glossy maple and apple cider vinegar glaze layers on tangy sweetness that caramelizes beautifully in the oven. The glaze comes together in just a few minutes on the stovetop — garlic, fresh ginger, coconut aminos, and thyme all working together into something that smells absolutely incredible. Because every ingredient here is naturally free of stimulants, you never have to second-guess a label or swap anything out. The technique of reserving a portion of the glaze for drizzling at the end means every slice gets that bright, punchy finish rather than just the baked-in version. Letting the pork rest before slicing is the small step that makes a big difference — juicy, tender rounds every single time. A scatter of fresh rosemary over the platter takes it from weeknight dinner to something you'd genuinely be proud to serve guests.
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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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