Legume Free Maple & Apple Cider Roast Pork Loin
Sweet, tangy, and deeply savory all at once, this roast pork loin is the kind of centerpiece dish that looks far more impressive than the effort it actually requires. A quick rub of sea salt, ground ginger, and turmeric gives the meat a warm, golden crust before it even hits the oven, while a stovetop glaze of pure maple syrup, apple cider vinegar, coconut aminos, and fresh ginger builds into something genuinely special. The sear-then-roast method locks in juices and creates that caramelized exterior that makes every slice look like it came out of a restaurant kitchen. Coconut aminos stand in for soy sauce here, which means the glaze delivers that umami depth without any soy or legume-based ingredients sneaking in — a common sticking point with store-bought marinades and sauces. Brushing the pork in two stages during roasting keeps the glaze building up in layers rather than burning off, and reserving a little extra for drizzling at the end is a move you will absolutely not regret. A ten-minute rest before slicing is the only patience required, and it pays off with juicy, tender rounds that hold together beautifully on the platter. Finish with a scatter of fresh rosemary and this dish is ready to steal the show at any dinner 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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