Lactose 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 — cinnamon, ginger, turmeric, rosemary, and thyme — gives the exterior a gorgeous, aromatic crust that smells incredible the moment it hits the oven. Because every ingredient here is naturally free of dairy, there's no swapping, substituting, or second-guessing required; it just works from the start. Coconut oil stands in as the fat for searing, and arrowroot starch thickens the pan sauce into a silky, glossy finish without a drop of butter or cream. The two-stage roasting method — a blast of high heat followed by a slower braise — keeps the loin tender and juicy all the way through. That final pan sauce, loaded with softened apples and savory drippings, is the kind of thing you'll want to spoon over absolutely everything on the plate.
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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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