Gut Friendly 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 clean, wholesome ingredients. This pork loin is seasoned with ground ginger and turmeric before getting a hard sear in coconut oil, building a golden crust that locks in all the juices. The real magic is the glaze — pure maple syrup, apple cider vinegar, coconut aminos, and fresh ginger cooked down into something sticky, tangy, and fragrant that coats every slice beautifully. Apple cider vinegar is a gut-friendly staple, and paired with fresh ginger and turmeric, this recipe leans into ingredients that are genuinely nourishing rather than just flavorful. Coconut aminos stand in for soy sauce without the additives or digestive irritants that can sneak into conventional condiments. A proper rest after roasting means the pork stays juicy all the way through, and that reserved drizzle of glaze at the end takes the platter from weeknight dinner to something you'd proudly serve to guests. Finish with a scatter of fresh rosemary and you have a centerpiece dish that is as good for your gut as it is for the table.
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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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