Eggless Apple Cider Roast Pork Loin
This is the kind of roast that makes the whole kitchen smell like autumn — warm spices, caramelized apples, and savory pork all mingling together before the dish even hits the table. A blend of cinnamon, ginger, turmeric, and dried herbs gets rubbed into the loin with coconut oil, building a deeply fragrant crust that browns beautifully in the first blast of high heat. The braising liquid — unfiltered apple cider, bone broth, a splash of apple cider vinegar, and a touch of honey — keeps everything moist and creates a naturally sweet-savory base that practically makes its own sauce. Honeycrisp or Fuji apple wedges and onion soften underneath the roast as it cooks, soaking up all those drippings and becoming something almost jammy by the time the pork is done. The pan sauce comes together quickly with an arrowroot slurry, so there's no roux, no butter, and absolutely no eggs involved — just clean, glossy, spoonable goodness. This is a genuinely impressive centerpiece that happens to be completely free of egg in every component, from the spice rub to the finished sauce. Slice it thick, spoon everything over the top, and watch it disappear.
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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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