Macadamia 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 takes. A spice rub of ground ginger and turmeric gives the exterior a warm, golden crust before the pork even hits the oven, and searing it first in coconut oil locks in that color and flavor. The real star is the glaze — pure maple syrup, apple cider vinegar, fresh ginger, coconut aminos, and thyme come together in a quick simmer that turns sticky, fragrant, and absolutely irresistible. Because every single ingredient here is straightforward and whole-food-based, you never have to second-guess what's in your meal or worry about hidden nut-based oils sneaking into the mix. The two-stage glazing method — once before roasting, once partway through — means the pork builds up a lacquered, caramelized coating that clings to every slice. Resting the loin before cutting is the small step that makes a big difference, letting the juices redistribute so each round stays moist and tender. A drizzle of reserved glaze and a scatter of fresh rosemary at the end ties everything together into a dish that's genuinely dinner-party worthy on any night of the week.
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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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