Macadamia Free Apple Cider Roast Pork Loin
Autumn comfort food doesn't get much more satisfying than a pork loin roasted low and slow over a bed of caramelized apples and onions. The braising liquid — built from unfiltered apple cider, bone broth, a splash of apple cider vinegar, and a touch of honey — keeps the meat incredibly juicy while filling your kitchen with a warm, cidery aroma that practically pulls people to the table. A fragrant spice rub of thyme, rosemary, ginger, turmeric, and Ceylon cinnamon gives the exterior a gorgeous crust right out of the high-heat blast at the start of roasting. The whole dish is built from straightforward whole-food ingredients, so there's no need to scrutinize labels for hidden nut-based oils or fillers — coconut oil handles all the fat work here. Once the pork rests, the softened apples and pan drippings get blended into a silky arrowroot-thickened sauce that ties everything together beautifully. Sliced into rounds and spooned with that glossy pan sauce, this roast is elegant enough for a dinner party but grounded enough for a cozy Sunday night at home.
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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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