This is the kind of centerpiece roast that makes a whole house smell incredible — warm spices, sweet apple, and savory pork all mingling together as it slowly braises in the oven. The braising liquid is built from unfiltered apple cider, bone broth, a splash of apple cider vinegar, and a touch of honey, so every element is naturally free of caffeine without any substitutions or workarounds needed. A quick spice rub of thyme, rosemary, ginger, turmeric, and Ceylon cinnamon gives the pork loin a beautifully seasoned crust before it even hits the pan. Roasting it over a bed of apple wedges, onion, and garlic means the whole dish develops deep, layered flavor as it cooks — nothing one-note about it. The pan sauce comes together in minutes using an arrowroot slurry to thicken those gorgeous braising juices, so nothing goes to waste. Sliced into tender rounds and spooned with softened apples and that silky sauce, this roast is equally at home on a Sunday dinner table or a holiday spread.
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 →6 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
