Almond Free Apple Cider Roast Pork Loin
This is the kind of centerpiece roast that makes a whole house smell incredible — warm spices, caramelized apple, and savory pork all mingling together from the moment it hits the oven. The pork loin gets rubbed down with coconut oil and a fragrant blend of thyme, rosemary, ginger, turmeric, and Ceylon cinnamon before roasting on a bed of apple wedges, onion, and smashed garlic. A braising liquid of unfiltered apple cider, bone broth, apple cider vinegar, and honey keeps everything moist and builds serious depth of flavor as it cooks. The two-stage roasting method — starting hot to brown the exterior, then dropping the temperature to finish low and slow — gives you a beautifully tender loin without drying it out. Every ingredient here is straightforward and naturally free of tree nuts, so there's no need to scrutinize labels or worry about hidden allergens sneaking in through a marinade or sauce mix. The pan sauce comes together in minutes using arrowroot starch as a thickener, giving you a glossy, cider-rich gravy that pulls the whole dish together. Pile the sliced pork onto a platter, spoon those braised apples and sauce right over the top, and dinner is done.
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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
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.
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