This is the kind of centerpiece roast that makes a whole house smell incredible — warm spices, sweet apple cider, and savory pork all mingling together from the moment it hits the oven. The spice rub combines dried thyme, rosemary, ginger, turmeric, and Ceylon cinnamon with coconut oil, creating a beautifully seasoned crust that locks in all that juicy flavor. A bed of apple wedges, onion, and smashed garlic sits beneath the roast and essentially braises as it cooks, soaking up the cider and bone broth braising liquid for a deeply savory, slightly sweet result. Many classic pork roast recipes lean on mushroom-based gravies or umami-heavy sauces, but this one builds all its richness from the pan drippings, fruit, and aromatics alone — no fungi required. The pan sauce comes together in minutes using an arrowroot slurry, so it's glossy and thick without any mystery ingredients. Whether you're cooking for a crowd or just want a proper Sunday dinner, this roast delivers restaurant-worthy results with straightforward technique and a short ingredient list.
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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.
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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