Mushroom Free Maple & Apple Cider Roast Pork Loin
Sweet, tangy, and deeply savory, this roast pork loin is the kind of centerpiece dish that makes a weeknight feel like a special occasion. A spiced rub of sea salt, ground ginger, and turmeric gives the meat a warm, golden crust before it even hits the oven, and a quick sear in coconut oil locks in all that flavor. The real star is the glaze — pure maple syrup, apple cider vinegar, coconut aminos, and fresh ginger cooked down into something sticky and fragrant that gets layered onto the pork in two generous rounds of basting. Because every ingredient here is straightforward and plant-based sauces like coconut aminos replace anything that might sneak in unwanted flavors or hidden fungi-derived additives, this is a completely worry-free cook. Pork loin can sometimes turn dry, but the two-stage glazing and a proper 10-minute rest keep every slice juicy and tender. A drizzle of reserved glaze and a scatter of fresh rosemary at the end make it look as good as it tastes. This one is absolutely worth adding to your regular dinner 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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