Brazil Nut Free Apple Cider Roast Pork Loin
Tender, juicy pork loin braised in apple cider and bone broth with warm spices like Ceylon cinnamon, ginger, and turmeric — this is the kind of centerpiece roast that makes a weeknight feel like a dinner party. The pork sits on a bed of apple wedges, onion, and garlic that slowly softens in the braising liquid, soaking up every bit of flavor as it roasts. Starting at high heat locks in a beautiful browned crust, then a lower temperature finish keeps the meat incredibly moist all the way through. The pan sauce comes together in minutes using an arrowroot slurry, so it's naturally thickened without any flour or cornstarch in sight. Every single ingredient here is straightforwardly whole-food and free from tree nut concerns — no hidden oils, no mixed-nut spice blends, just clean pantry staples you can trust. The result is a glossy, cider-kissed sauce draped over sliced pork and caramelized apples that looks far more impressive than the effort required. It's the kind of recipe you'll want to keep in your back pocket all autumn and winter long.
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
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!