Hazelnut Free Apple Cider Roast Pork Loin
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 after that initial high-heat blast in the oven. Tree nut allergies can make rich, restaurant-style roasts nerve-wracking, since fancy sauces and marinades often sneak in nut-based oils or flavored finishing butters — but every single ingredient here is straightforward and easy to verify. The braising liquid does all the heavy lifting, keeping the meat incredibly moist as the oven temperature drops and the flavors meld together. An arrowroot slurry thickens the pan drippings into a silky, glossy sauce that gets spooned right back over the sliced pork alongside those softened, jammy apple wedges. It's the kind of centerpiece roast that looks like you spent all day on it, even though the prep is genuinely simple. Fresh thyme scattered over the platter at the end ties everything together beautifully.
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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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