Walnut Free Maple & Apple Cider Roast Pork Loin
There is something deeply satisfying about a pork roast that looks impressive but comes together with a handful of pantry staples and one skillet. The magic here is a glossy glaze built from pure maple syrup, apple cider vinegar, coconut aminos, and fresh ginger — sweet, tangy, and just a little savory all at once. A quick rub of sea salt, ground ginger, and turmeric gives the exterior a warm, golden crust before the pork even hits the oven. Searing it first in coconut oil locks in the juices and creates that caramelized surface that makes every slice look like it came out of a restaurant kitchen. The glaze gets brushed on in two stages during roasting, building layer after layer of sticky, fragrant coating that clings beautifully to each round. Because every ingredient here is straightforward and tree-nut-free by nature, there is no need to scrutinize labels or swap anything out — just cook and enjoy. A final drizzle of reserved glaze and a scatter of fresh rosemary over the platter makes this one genuinely hard to resist.
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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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