Gluten Free Maple & Apple Cider Roast Pork Loin
There is something deeply satisfying about a roast that looks impressive but comes together with a short list of honest, whole ingredients. A turmeric-and-ginger spice rub gives the pork a warm, golden crust before it even hits the oven, and the sear in coconut oil locks in all that savory depth. The real star is the glaze — pure maple syrup, apple cider vinegar, coconut aminos, and fresh ginger cooked down into something sticky, tangy, and absolutely irresistible. Coconut aminos stand in beautifully for soy sauce here, delivering that umami punch without any wheat or gluten to worry about. The two-stage glazing method means every slice is lacquered in flavor, and the reserved drizzle at the end takes it over the top. A final scatter of fresh rosemary adds a herby, aromatic finish that makes the whole platter look like it came out of a restaurant kitchen. This is the kind of centerpiece roast that earns serious compliments with surprisingly little 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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