Nitrate & Nitrite Free Maple & Apple Cider Roast Pork Loin
Pork roasts are one of those dinners that feel impressive but are genuinely approachable, and this one delivers serious flavor through a glaze built entirely from whole, clean ingredients. Pure maple syrup and apple cider vinegar come together with coconut aminos, fresh ginger, and thyme to create something sticky, tangy, and deeply savory — no cured meats, no processed seasonings, nothing that sneaks in unwanted additives. That matters a lot when you're trying to avoid nitrates and nitrites, since pork products are one of the trickiest categories to navigate at the grocery store. Here, a simple spice rub of sea salt, ground ginger, and turmeric goes straight onto a boneless loin, which gets seared in coconut oil until beautifully browned before the glaze does its magic in the oven. The reserved glaze drizzled at the end means every slice gets that glossy, caramelized finish right on the plate. A scatter of fresh rosemary over the top pulls the whole thing together and makes it look like you spent way more effort than you actually did.
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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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