Avoiding nightshades doesn't mean sacrificing bold, deeply satisfying flavor — this roast pork loin is proof of that. A fragrant spice rub of thyme, rosemary, ginger, turmeric, and Ceylon cinnamon coats the meat before it's set over a bed of apple wedges, onion, and garlic, then braised in a mixture of unfiltered apple cider, bone broth, and a touch of honey. The result is a roast that's warmly spiced, subtly sweet, and incredibly juicy — no tomatoes, peppers, or paprika required. Starting the oven hot gives the exterior a beautiful sear, then a lower temperature finish keeps the interior tender and perfectly cooked through. The pan sauce comes together effortlessly with arrowroot starch, thickening those braised apple-and-onion juices into something you'll want to spoon over everything on the plate. It's the kind of centerpiece roast that feels special enough for a dinner party but straightforward enough for a confident weeknight cook.
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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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