Rice Free Maple & Apple Cider Roast Pork Loin
There is something deeply satisfying about a roast that looks and tastes like it took serious effort but comes together with a handful of pantry staples and one skillet. This pork loin gets a warm, earthy rub of sea salt, ground ginger, and turmeric before it's seared to a gorgeous golden crust in coconut oil — that step alone builds incredible flavor before the oven even comes into play. The real star is the glaze: pure maple syrup, apple cider vinegar, coconut aminos, fresh ginger, and garlic cook down into something sticky, tangy, and deeply aromatic that gets layered onto the roast in two rounds for maximum caramelized impact. Coconut aminos stand in beautifully for soy sauce here, delivering that savory depth without any grain-based ingredients sneaking into the mix. After a proper rest, the pork slices into tender, juicy rounds that soak up the reserved glaze and a scatter of fresh rosemary for a finish that looks genuinely impressive on a platter. This is the kind of centerpiece dish that works just as well for a quiet weeknight dinner as it does for a table full of guests.
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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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