Citric Acid Free Maple & Apple Cider Roast Pork Loin
Roast pork doesn't get much more satisfying than this — a golden, beautifully seared loin lacquered in a sticky-sweet glaze built from pure maple syrup, apple cider vinegar, coconut aminos, and fresh ginger. The combination is warm, savory, and just a little tangy without relying on any of the citrus-derived additives that sneak into so many store-bought marinades and sauces. Every ingredient here is straightforward and easy to verify, which makes the whole process feel as stress-free as it is delicious. The technique is simple but smart: a quick sear in coconut oil locks in the juices before the oven does its slow, caramelizing work. Brushing the glaze on in two stages means you get deep, layered flavor rather than a thin coating that burns off. A ten-minute rest before slicing keeps every round juicy all the way through, and that reserved drizzle at the end ties the whole platter together. Whether you're cooking for a weeknight dinner or something a little more special, this roast delivers serious flavor with minimal fuss.
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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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