Oral Allergy Syndrome Friendly Apple Cider Roast Pork Loin

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 5 min

Oral Allergy Syndrome Friendly Apple Cider Roast Pork Loin

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Ingredients

6 servings

For the pork

2 ½ lb boneless pork loin roast
2 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz Carrington Farms Organic Unrefined Coconut Oil
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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
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
1 large yellow onion, cut into 1-inch wedges
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
4 cloves garlic, smashed
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
3 sprigs fresh thyme

For the braising liquid

1 cup unfiltered apple cider (not hard cider)
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple cider in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple cider, tap it and change its rating to Red.
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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