Chicken Free Maple & Apple Cider Roast Pork Loin
Sweet, tangy, and deeply savory all at once, this roast pork loin is the kind of centerpiece dish 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, setting the stage for everything that follows. The real star is the glaze — pure maple syrup, apple cider vinegar, coconut aminos, fresh ginger, and garlic cook down into something sticky and fragrant that gets layered onto the pork twice during roasting for maximum flavor. Because every ingredient here is straightforward and plant- or pork-derived, there's no need to scrutinize labels for hidden poultry-based broths or stocks that often sneak into marinades and glazes. Resting the loin before slicing is a small step that makes a big difference, keeping every round juicy and tender. A drizzle of the reserved glaze and a scatter of fresh rosemary at the end pulls the whole platter together beautifully.
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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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