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 gorgeous, aromatic crust before the oven temperature drops and the slow roast works its magic. Everything in this recipe is straightforward and whole-food, so there's no need to scan labels for hidden additives or worry about cross-contact from processed ingredients. The braising liquid does double duty, keeping the meat incredibly moist while reducing into a silky pan sauce thickened with arrowroot starch — no flour, no fuss. Soft, jammy apple wedges and sweet onion come along for the ride, making this a true one-pan centerpiece. Slice it into thick rounds, spoon that glossy sauce right over the top, and finish with a scatter of fresh thyme if you want to make it look as good as it tastes.
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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.
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