Roast pork doesn't need citrus to shine, and this recipe is living proof. A warm spice rub of thyme, rosemary, ginger, turmeric, and Ceylon cinnamon gives the loin a deeply aromatic crust, while a braising liquid built from unfiltered apple cider, bone broth, and a touch of honey keeps everything incredibly juicy and flavorful. The bed of apple wedges and onions underneath the roast softens into something almost jammy, and it all gets pulled together into a silky pan sauce thickened with arrowroot starch — no flour, no fuss, no citrus anywhere in sight. Every single ingredient here is naturally free of oranges, lemons, limes, and their cousins, so there's no need to swap anything out or second-guess a label. The two-temperature roasting method — a hot blast to brown the exterior, then a lower, slower finish — means you get a beautifully caramelized crust without drying out the center. It's the kind of centerpiece roast that looks impressive on a platter but comes together with straightforward technique and pantry-friendly ingredients.
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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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