Celery Free Apple Cider Roast Pork Loin
This is the kind of roast that makes the whole kitchen smell like autumn — warm spices, sweet apple cider, and savory pork all mingling together as it slowly braises in the oven. The pork loin gets rubbed 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 garlic, so every element of the dish is building flavor from the start. A braising liquid of unfiltered apple cider, bone broth, apple cider vinegar, and honey keeps the meat incredibly moist while creating the base for a silky pan sauce thickened with arrowroot starch. Celery — including celery seed and celery salt — sneaks into a surprising number of spice blends, store-bought broths, and seasoning packets, but every ingredient here is straightforward and easy to verify. The two-stage roasting method, starting high and finishing low, gives you a beautifully browned exterior with a juicy, tender interior that reads 145°F at the center. Once the pork rests and you've pulled that glossy sauce together with the softened apples and onions, you're looking at a genuinely impressive centerpiece that comes together with minimal fuss.
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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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