MSG Free Maple & Apple Cider Roast Pork Loin
Sweet, tangy, and deeply savory, this roast pork loin is the kind of centerpiece that makes a weeknight dinner feel like a special occasion. A spice rub of sea salt, ground ginger, and turmeric gives the exterior a gorgeous golden crust after a quick sear in coconut oil, setting the stage for everything that follows. The real star is the glaze — pure maple syrup, apple cider vinegar, fresh ginger, garlic, and coconut aminos cooked down into a sticky, fragrant sauce that caramelizes beautifully in the oven. Coconut aminos do the heavy lifting that soy sauce typically would, delivering that deep umami note without any added glutamates, so you get all the richness with none of the worry. Brushing the pork in two stages during roasting means every slice is lacquered and flavorful all the way through. A final drizzle of reserved glaze and a scatter of fresh rosemary over the platter makes it look as impressive as it tastes. Clean ingredients, one skillet, and a straightforward technique — this is exactly the kind of recipe you'll want to keep on rotation.
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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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