Mustard Free Apple Cider Roast Pork Loin
Tender, juicy pork loin braised in apple cider and bone broth is the kind of centerpiece that makes a weeknight dinner feel like a special occasion. The rub here is a warm, fragrant blend of thyme, rosemary, ginger, turmeric, and Ceylon cinnamon — nothing hidden, nothing suspicious, just spices you can feel confident about. So many store-bought marinades and spice blends sneak in mustard as a flavor booster or emulsifier, which makes a from-scratch approach like this one genuinely worth the effort. The pork roasts on a bed of apple wedges, onion, and garlic that slowly soften in the braising liquid, perfuming the whole dish with a sweet, savory depth. Once the roast rests, those pan juices get thickened with a simple arrowroot slurry into a glossy, spoonable sauce that ties everything together beautifully. Sliced into rounds and topped with braised apples and a scatter of fresh thyme, this is the kind of dish that looks like it took far more skill than it actually did.
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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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