Cinnamon Free Maple & Apple Cider Roast Pork Loin
Pork roast has a reputation for being a little plain, but this version is anything but — the glaze is deeply savory-sweet, built from pure maple syrup, apple cider vinegar, coconut aminos, and two forms of fresh and ground ginger for layers of warmth without a trace of cinnamon. That matters more than it sounds, because so many pork and apple pairings lean hard on warming spice blends that make this cut off-limits for people avoiding it. Here, the apple cider vinegar delivers that bright, fruity tang you'd expect while the maple syrup caramelizes into a glossy, sticky coating that clings to every slice. Searing the loin first in coconut oil locks in the juices and builds a beautiful crust before the oven does the rest of the work. The reserved glaze drizzled over the finished roast means every bite hits with that concentrated garlic-thyme flavor, and a scatter of fresh rosemary on top makes it look genuinely impressive on the table. It's the kind of centerpiece dish that feels special enough for a dinner party but straightforward enough for a weeknight when you want something a little more exciting than the usual rotation.
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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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