Paleo Honey Ginger Pork Loin

My paleo world has been flipped upside down since I discovered coconut aminos. Why on Earth haven’t I been using them all along!? This meal is delicious with a side of roasted veggies – I am served it with roasted cauliflower and broccoli and it was scrumptious!


  • 1 3.5-4 lb pork loin
  • 1 tsp. olive oil

For Dry Rub:

  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. ground ginger
  • 1/2 tsp. garlic powder
  • 1/2 tsp. thyme

For Glaze:

  • 3 Tbs. coconut aminos
  • 2 Tbs. honey
  • 1/2 tsp. ginger
  • 2 cloves garlic – minced

Up to 24 hours in advance, mix the dry rub ingredients, rub them into the pork loin, and refrigerate. When ready to cook, preheat oven to 375 degrees. In a large skillet, heat olive oil on high heat then sear all sides of the pork (about 5 minutes per side). Place the pork on a large foil lined baking pan, fat side up. In a small mixing bowl, whisk together the glaze ingredients and pour over the pork loin. Roast for 50 minutes or until it reaches an internal temperature of 145 degrees. Several times throughout the roasting process, baste the roast with any glaze that accumulates on the foil. Remove from oven and cover with foil to rest for 8-10 minutes before slicing and serving with pan drippings. Trust me, you will be happy you waited!