Chestnut 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 dinner 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 the maple-apple cider glaze builds layer after layer of sticky, fragrant flavor in the oven. The glaze itself — made with pure maple syrup, apple cider vinegar, coconut aminos, fresh ginger, and thyme — is cooked down until it thickens and clings beautifully to every slice. Because the whole dish is built from straightforward, whole-food ingredients, there's no need to scrutinize labels for hidden tree nut derivatives or worry about cross-contact from specialty sauces. Roasting to 145°F and letting the pork rest ensures the meat stays juicy and tender all the way through. A drizzle of reserved glaze and a scatter of fresh rosemary at the end make the finished platter look as impressive as it tastes.
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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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