High Fructose Corn Syrup Free Apple Cider Roast Pork Loin
This is the kind of centerpiece roast that makes a whole house smell incredible — warm spices, caramelized apples, and savory pork all mingling together from the moment it hits the oven. The spice rub combines Ceylon cinnamon, ginger, turmeric, and dried herbs pressed into coconut oil, giving the exterior a beautifully fragrant crust that locks in moisture as it roasts. Avoiding high fructose corn syrup in a dish like this is actually straightforward when you build the braising liquid yourself — unfiltered apple cider, bone broth, apple cider vinegar, and a touch of real honey do all the work without any processed sweeteners sneaking in. The two-stage roasting method — a high-heat blast followed by a lower, slower finish — keeps the pork loin juicy rather than dry, which is the real challenge with a lean cut like this. Once the pork rests, the softened apples and onions get blended right into a quick pan sauce thickened with arrowroot starch, so nothing in that roasting pan goes to waste. Sliced into rounds and spooned with that glossy, fruit-forward sauce, this is genuinely dinner-party-worthy food that comes together with straightforward technique and clean, whole ingredients.
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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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