Emulsifier Free Apple Cider Roast Pork Loin
Tender pork roasted over a bed of apple wedges and sweet onions, finished with a glossy pan sauce — this is the kind of centerpiece dish that makes a weeknight feel like a special occasion. The braising liquid is built from unfiltered apple cider, bone broth, apple cider vinegar, and honey, which means every drop of flavor comes from real, whole ingredients with no hidden additives to worry about. Avoiding emulsifiers in a roast like this is genuinely easy when you lean on coconut oil as your fat and arrowroot starch to thicken the sauce — both do their jobs beautifully without any of the synthetic stabilizers found in so many store-bought gravies and marinades. The spice rub — thyme, rosemary, ginger, turmeric, and Ceylon cinnamon — gives the pork a warmly aromatic crust that plays perfectly against the sweet-tart apples underneath. A high-heat start browns the exterior, then a lower oven temperature finishes the roast gently so it stays juicy all the way through. The pan sauce practically makes itself from the drippings and softened fruit left in the roasting pan, so nothing goes to waste. Scatter a few fresh thyme leaves over the platter before serving and it looks as impressive as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!