Mustard 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 feel like a special occasion. A spiced rub of sea salt, ground ginger, and turmeric gives the meat a gorgeous golden crust before it even hits the oven, and the maple-apple cider glaze layered on top is genuinely hard to stop eating. The glaze builds its complexity from pure maple syrup, apple cider vinegar, coconut aminos, fresh ginger, and thyme — no mustard, no hidden condiments, just clean, bold flavor from ingredients you can actually read on the label. That matters more than it sounds, because mustard has a sneaky way of turning up in store-bought glazes, marinades, and spice blends where you'd least expect it. Here, every component is straightforward and easy to verify, so you can cook with total confidence. Searing the loin first locks in the juices, and roasting it in the same skillet means less cleanup and more caramelized goodness. A final drizzle of reserved glaze and a scatter of fresh rosemary pull the whole platter together beautifully.
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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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