Carrageenan Free Apple Cider Roast Pork Loin
Warm spices, sweet apple, and savory roasted pork come together in a dish that feels genuinely special without demanding a culinary degree. The pork loin gets rubbed down with coconut oil and a fragrant blend of thyme, rosemary, ginger, turmeric, and Ceylon cinnamon before roasting over a bed of apple wedges, onion, and garlic — so every element in the pan is working to build flavor. Unfiltered apple cider and bone broth form the braising liquid, keeping the meat incredibly moist while creating a rich, glossy pan sauce thickened with arrowroot starch instead of any starchy or additive-heavy thickener. That matters because carrageenan — a common additive in processed broths, canned goods, and even some packaged meats — can be surprisingly hard to avoid when you're cooking a centerpiece roast. Here, every ingredient is whole and straightforward, so you stay in complete control of what goes into the pan. The two-stage roasting method (a hot blast to brown, then a lower temp to finish) means you get a beautifully caramelized exterior and a juicy, tender interior every time. Finished with braised apples spooned right over the sliced pork and a scatter of fresh thyme, this is the kind of roast that makes the whole house smell incredible.
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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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