Soy-Free Teriyaki Pork Loin
Elevate your dinner game with this delectable Soy-Free Teriyaki Pork Loin recipe, a wholesome twist on the classic favorite that’s perfect for those avoiding soy-based products. Featuring coconut aminos as the star ingredient, this dish achieves a perfectly balanced sweet and savory flavor profile with the addition of unsweetened pineapple juice, rich honey, and freshly grated ginger. The pork loin is seared to golden perfection before being roasted in the oven, basted every 15 minutes with a mouthwatering homemade teriyaki glaze for unbeatable moisture and flavor. A quick stovetop sauce thickened with arrowroot powder adds the final touch, while a garnish of green onions brings vibrant freshness. Ready in just over an hour, this tender and juicy teriyaki pork loin pairs beautifully with steamed rice, sautéed vegetables, or even a crisp salad. It’s the ultimate soy-free dish for weeknight dinners or special occasions!
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Recipe Information
Ingredients
- 2 pounds Pork loin
- 0.5 cup Coconut aminos
- 0.25 cup Pineapple juice (unsweetened)
- 2 tablespoons Honey
- 1 tablespoon Apple cider vinegar
- 3 Garlic cloves (minced)
- 1 teaspoon Ginger (freshly grated)
- 1.5 teaspoons Arrowroot powder
- 1.5 tablespoons Water
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Green onions (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin completely dry with a paper towel, then season it evenly with salt and black pepper on all sides.
In a small mixing bowl, combine coconut aminos, pineapple juice, honey, apple cider vinegar, minced garlic, and grated ginger to create the teriyaki sauce base. Stir well and set aside.
Heat olive oil in an oven-safe skillet or cast-iron pan over medium-high heat. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
Once seared, pour the prepared teriyaki sauce mixture over the pork loin in the skillet.
Cover the skillet with foil or an oven-safe lid and transfer it to the preheated oven. Roast for 40-50 minutes, or until the internal temperature of the pork loin reaches 145°F (63°C). Baste the pork with the sauce every 15 minutes for maximum flavor.
Remove the skillet from the oven and transfer the pork loin to a cutting board to rest for 10 minutes before slicing.
While the pork rests, place the skillet with the teriyaki sauce back on the stovetop over medium heat. In a small bowl, mix the arrowroot powder with water to create a slurry, then slowly whisk the slurry into the sauce.
Simmer the sauce for 2-3 minutes until thickened, stirring frequently.
Slice the pork loin into 1/2-inch thick pieces and drizzle the thickened teriyaki sauce over the top.
Garnish with sliced green onions, if desired, and serve with your favorite sides such as steamed vegetables or rice.
Nutrition Facts
Calories |
2642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 5065 mg | 220% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 65.2 g | ||
| Protein | 246.7 g | 493% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 4150 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
