Lupin Free Apple Cider Roast Pork Loin
This roast is the kind of centerpiece that makes a Sunday dinner feel genuinely special — fragrant with warm spices, glossy with a cider-kissed pan sauce, and surrounded by soft, caramelized apples and onions that practically melt into the meat. The spice rub combines dried thyme, rosemary, ginger, turmeric, and Ceylon cinnamon for a layered depth that goes way beyond a basic salt-and-pepper situation. Coconut oil helps the rub adhere and encourages a beautifully browned crust during the initial high-heat blast, before the oven drops down to gently braise everything in apple cider, bone broth, and a touch of honey. Because every ingredient here is a whole, recognizable food, there's no need to scrutinize labels for hidden legume flours or fillers that can sneak into spice blends, marinades, and store-bought sauces. The pan sauce comes together with arrowroot starch rather than conventional thickeners, keeping it clean and naturally glossy without compromising the flavor. Sliced into thick rounds and spooned with braised fruit and that silky sauce, this is the kind of dish that looks far more involved than it actually is — and tastes even better than it looks.
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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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