Nutmeg Free Apple Cider Roast Pork Loin
Tender, juicy pork loin braised in apple cider and bone broth is the kind of centerpiece dish that makes a weeknight feel like a Sunday dinner. The spice rub here leans on thyme, rosemary, ginger, Ceylon cinnamon, and turmeric — a warm, aromatic blend that delivers serious depth without a trace of nutmeg, which sneaks into far too many pork and apple recipes. That matters, because whether you're avoiding nutmeg by choice or necessity, it can be genuinely hard to find roast pork recipes that don't call for it in the rub or the sauce. This one sidesteps the issue entirely while still delivering that cozy, spiced flavor you'd expect from a fall-inspired roast. The braising liquid — unfiltered apple cider, honey, and a splash of apple cider vinegar — mingles with the softened apples and onions in the pan to create a glossy, naturally thickened sauce that tastes like it took far more effort than it did. Arrowroot starch pulls the pan juices together into something silky and spoonable, no flour or mystery thickeners required. Slice it into rounds, spoon that sauce generously over the top, and you've got a showstopper that's as approachable as it is impressive.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!