Cashew Free Apple Cider Roast Pork Loin
Autumn on a plate doesn't get much better than a juicy pork loin braised in apple cider, bone broth, and honey, surrounded by caramelized apple and onion wedges. The spice rub — built from thyme, rosemary, ginger, turmeric, and Ceylon cinnamon — gives the exterior a beautifully fragrant crust that smells incredible the moment it hits the oven. A quick high-heat blast followed by a low-and-slow roast keeps the meat tender all the way through, and the pan drippings get transformed into a silky sauce thickened with arrowroot starch instead of any flour or nut-based thickener. That means the whole dish is naturally free from tree nuts without any substitutions or workarounds — just clean, wholesome ingredients doing exactly what they're supposed to do. The braised apples and onions practically melt into the sauce, adding a sweet-savory depth that makes every slice feel like something you'd order at a cozy farmhouse restaurant. It's an impressive centerpiece that's genuinely straightforward to pull off, and the pan sauce alone is worth making twice.
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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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