Dairy 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 surprisingly short ingredient list. A spice rub of sea salt, ground ginger, and turmeric gives the exterior a warm, golden crust before the pork even hits the oven. The real magic is the glaze — pure maple syrup, apple cider vinegar, coconut aminos, fresh ginger, and thyme cook down into something sticky and fragrant that caramelizes beautifully over the roast. Every component here is naturally free of dairy, so there's no need to swap out butter or cream or second-guess a single step. Coconut oil handles the searing, and coconut aminos bring that deep, umami backbone without any hidden ingredients to worry about. Resting the pork before slicing keeps every round juicy, and that reserved drizzle of glaze over the finished platter makes it look genuinely restaurant-worthy. A scatter of fresh rosemary on top is optional, but it adds a gorgeous, aromatic finish that's hard to skip.
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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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