AIP Friendly Apple Cider Roast Pork Loin
Roasting a pork loin low and slow in a bath of unfiltered apple cider and bone broth is the kind of cooking that makes the whole house smell like a fall weekend worth savoring. The loin gets rubbed down with coconut oil and a warming blend of thyme, rosemary, ginger, turmeric, and Ceylon cinnamon before it ever hits the pan, building a deeply aromatic crust that holds up beautifully through the roast. Apple wedges, onion, and smashed garlic form a soft, caramelized bed underneath, soaking up the braising liquid and turning impossibly tender by the time the pork is done. Following the autoimmune protocol means navigating around nightshades, grains, legumes, and seed-based spices — and every single ingredient here clears those hurdles without any substitutions or workarounds required. The pan sauce comes together with an arrowroot slurry instead of flour or cornstarch, so it thickens up glossy and clean with no grain-based thickeners in sight. A touch of honey and apple cider vinegar in the braising liquid gives the sauce a gentle sweet-tart balance that feels almost too good for a weeknight. This recipe serves six, making it a smart choice for a Sunday dinner that doubles as meal prep for the days ahead.
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
6 servings
For the pork
- 2 ½ lb boneless pork loin roast
- 2 tbsp coconut oil
- 1 ½ tsp fine sea salt
- 1 tsp dried thyme
- 1 tsp dried rosemary, crumbled
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp ceylon cinnamon
For the roasting pan
- 3 medium apples (such as honeycrisp or fuji), cored and cut into 1-inch wedges
- 1 large yellow onion, cut into 1-inch wedges
- 4 cloves garlic, smashed
- 3 sprigs fresh thyme
For the braising liquid
- 1 cup unfiltered apple cider (not hard cider)
- 1 cup bone broth
- 1 tbsp apple cider vinegar
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
For the pan sauce
- 1 tbsp arrowroot starch
- 2 tbsp cold water
For serving
- 1 tbsp fresh thyme leaves, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the pork loin completely dry with paper towels. In a small bowl, stir together the salt, dried thyme, dried rosemary, ginger, turmeric, and Ceylon cinnamon. Rub the coconut oil all over the pork, then press the spice mixture evenly onto all sides.
- 2
Scatter the apple wedges, onion wedges, smashed garlic, and fresh thyme sprigs across the bottom of a large roasting pan or oven-safe skillet. Pour the apple cider, bone broth, apple cider vinegar, and honey over the apples and onions, and stir briefly to combine.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!