Yeast 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 looks far more impressive than the effort it actually takes. The glaze is built from pure maple syrup, apple cider vinegar, coconut aminos, fresh ginger, and garlic — every ingredient pulling its weight to create something genuinely complex and sticky-good. Coconut aminos stand in for soy sauce here, which matters because many conventional soy sauces are fermented with yeast, making them a no-go for anyone avoiding it. A quick sear in coconut oil locks in a gorgeous crust before the oven does the rest of the work, and brushing the glaze on in two stages means the pork gets beautifully lacquered without burning. The reserved drizzle at the end keeps every slice glossy and saucy right through to the plate. A scatter of fresh rosemary over the top is optional, but it adds a herby, aromatic finish that really ties the whole thing together. This is the kind of roast that makes a weeknight feel like a special occasion.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!