Paleo Maple & Apple Cider Roast Pork Loin
There is something deeply satisfying about a roast that looks like it came from a fancy restaurant but starts with a handful of pantry staples. A turmeric-and-ginger spice rub gives the pork a gorgeous, golden crust before it even hits the oven, and the maple-apple cider glaze that gets brushed on during roasting is sticky, tangy, and absolutely irresistible. Coconut aminos stand in for soy sauce, keeping the whole dish grain-free and soy-free without sacrificing any of that savory depth you want in a good glaze. The sear-then-roast method locks in the juices, and resting the meat before slicing means every round stays tender and succulent all the way through. Fresh thyme stirred into the glaze and optional rosemary scattered over the finished platter make this feel genuinely special — the kind of centerpiece dish that earns compliments without requiring a culinary degree. It is the sort of recipe that proves eating this way never has to feel like a compromise.
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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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