Soy Free Maple & Apple Cider Roast Pork Loin
Sweet, tangy, and deeply savory all at once, this roast pork loin is the kind of centerpiece dish that makes a weeknight feel like a special occasion. A spice rub of ground ginger and turmeric gives the exterior a gorgeous color before the pork even hits the oven, and a quick sear in coconut oil locks in that crust beautifully. The real star is the glaze — pure maple syrup and apple cider vinegar cook down with fresh ginger, garlic, and thyme into something sticky and complex that gets layered on twice during roasting. The secret to keeping this completely soy-free is coconut aminos, which delivers that same umami depth you'd normally get from soy sauce without any of the worry. Reserving a portion of the glaze to drizzle over the sliced pork at the end means every bite is glossy and packed with flavor. A ten-minute rest before slicing is the small step that makes a big difference, keeping the meat juicy all the way through. Finish with a scatter of fresh rosemary and you've got a platter that looks like it came from a restaurant kitchen.
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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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