High Fructose Corn Syrup Free Maple & Apple Cider Roast Pork Loin
Pork roast has a way of feeling special without requiring a culinary degree, and this one delivers on every front — a beautifully seared crust, a sticky-sweet glaze, and a juicy interior that slices like a dream. The magic comes from a glaze built on pure maple syrup, apple cider vinegar, coconut aminos, and fresh ginger, which reduces into something deeply savory and caramelized without a drop of corn syrup in sight. That matters more than you might think, because so many bottled glazes and marinades sneak in sweeteners that have no business being there. Here, every ingredient is intentional and easy to verify. The pork gets a warm spice rub of ground ginger and turmeric before it's seared in coconut oil, so the flavor starts building long before the glaze ever hits the pan. Resting the roast before slicing keeps those juices locked in, and the reserved glaze drizzled over the finished platter makes it look like something out of a Sunday dinner spread. Fresh rosemary scattered on top is optional, but honestly, don't skip it.
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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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