Sesame Free Maple & Apple Cider Roast Pork Loin
There is something deeply satisfying about a pork roast that looks like it took all day but comes together with a handful of pantry staples and one good skillet. The magic here is a sticky, fragrant glaze built from pure maple syrup, apple cider vinegar, coconut aminos, and fresh ginger — sweet, tangy, and just a little savory all at once. Coconut aminos stand in beautifully for soy sauce without any of the sesame cross-contact concerns that can make bottled sauces a gamble, so the depth of flavor is all there with none of the worry. A quick sear in coconut oil locks in a gorgeous crust before the oven does the rest of the work, and brushing on the glaze in two stages means every slice is lacquered and caramelized to perfection. Letting the roast rest before slicing is the step you absolutely cannot skip — it keeps the meat juicy all the way through. A drizzle of the reserved glaze and a scatter of fresh rosemary over the platter makes this feel genuinely dinner-party worthy, even on a weeknight.
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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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