Nightshade Free Apple Cider Roast Pork Loin
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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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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