Pecan Free Maple & Apple Cider Roast Pork Loin
Sweet, tangy, and deeply savory all at once, this roast pork loin is the kind of centerpiece dish that looks far more impressive than the effort it actually requires. A turmeric-and-ginger spice rub gives the exterior a gorgeous golden crust after a quick sear in coconut oil, while a glossy maple and apple cider vinegar glaze gets layered on during roasting for serious depth of flavor. The glaze — built with pure maple syrup, coconut aminos, fresh ginger, and thyme — caramelizes beautifully in the oven without any tree nuts in sight, so there's no need to scrutinize labels or worry about cross-contact from nut-heavy glazes. Resting the pork before slicing is a small step that makes a big difference, keeping every round juicy and tender all the way through. A drizzle of the reserved glaze and a scatter of fresh rosemary at the end ties everything together into something that genuinely looks plated. Whether you're cooking for a weeknight dinner or a low-key gathering, this one earns its place at the table.
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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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