Seed Oil Free Maple & Apple Cider Roast Pork Loin
Sweet, tangy, and deeply savory, this roast pork loin is the kind of centerpiece that makes a weeknight feel like a special occasion. The spice rub — built from 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 that crust beautifully. 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 on in two rounds of roasting. Coconut oil and coconut aminos do all the heavy lifting here, so there's no canola, soybean, or vegetable oil hiding anywhere in the recipe — just clean, whole-food fats and pantry staples you can actually trust. Letting the pork rest before slicing is a small step that makes a big difference, giving the juices time to settle back into every bite. A drizzle of the reserved glaze over the sliced rounds and a scatter of fresh rosemary finish the dish with a little brightness that ties everything together. It's the kind of recipe that looks impressive on a platter but is genuinely straightforward to pull off.
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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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