Pistachio Free Maple & Apple Cider Roast Pork Loin
There is something deeply satisfying about a pork roast that looks like it took hours but comes together with a handful of pantry staples and one skillet. The magic here is a sticky, fragrant glaze built from pure maple syrup, apple cider vinegar, coconut aminos, and fresh ginger — it caramelizes beautifully in the oven and delivers that sweet-savory punch in every bite. A quick rub of ground ginger and turmeric gives the meat a warm, golden crust before it even hits the glaze, and searing it first in coconut oil locks in the juices so the finished roast stays incredibly tender. Because the ingredient list is completely straightforward — no nut-based sauces, no spice blends with mystery fillers — you can cook with total confidence that nothing unwanted has snuck in. That matters more than people realize, since pre-made glazes and marinades are common culprits for hidden tree nut ingredients. Letting the pork rest before slicing is the one step you absolutely cannot skip; it's what keeps those gorgeous juices in the meat rather than on the cutting board. Finished with a drizzle of the reserved glaze and a scatter of fresh rosemary, this is the kind of centerpiece dish that earns serious compliments at the dinner 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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