Sweet, tangy, and deeply savory all at once, this roast pork loin is the kind of centerpiece that makes a weeknight dinner feel like a special occasion. The spice rub — a warm blend of sea salt, ground ginger, and turmeric — gives the exterior a gorgeous color before it even hits the oven, and the sear in coconut oil locks in all that flavor. The real star is the glaze: pure maple syrup, apple cider vinegar, coconut aminos, and fresh ginger cooked down into something sticky and fragrant that gets layered onto the pork in two rounds of roasting. Coconut aminos stand in beautifully for soy-based sauces, which often sneak rye-derived ingredients into their formulas, so every component here is straightforward and easy to verify. Resting the pork before slicing is a small step that makes a big difference — the juices redistribute and every slice stays incredibly moist. A drizzle of the reserved glaze over the finished platter and a scatter of fresh rosemary make this look as impressive as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
