Cashew Free Maple & Apple Cider Roast Pork Loin
Sweet, tangy, and deeply savory, this roast pork loin is the kind of centerpiece dish that looks like it took serious effort but comes together with a straightforward sear-and-roast method. A spice rub of ground ginger and turmeric gives the exterior a warm, golden crust before the pork ever hits the oven. The real star is the glaze — pure maple syrup, apple cider vinegar, coconut aminos, and fresh ginger cook down into something sticky and fragrant that gets layered onto the roast in two rounds for maximum caramelized flavor. Coconut aminos stand in beautifully for soy sauce here, delivering that umami depth without any soy or nut-based ingredients sneaking in. Because every component is straightforward and whole-food, there's no need to scan labels for hidden nut derivatives or worry about cross-contact from processed sauces. Resting the pork before slicing is a small step that makes a big difference — the juices redistribute and every slice stays incredibly moist. A drizzle of the reserved glaze and a scatter of fresh rosemary at the end makes the finished platter look genuinely impressive.
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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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