Paraben Free Apple Cider Roast Pork Loin
Tender, juicy pork loin braised in unfiltered apple cider and bone broth is the kind of centerpiece dish that makes a whole kitchen smell incredible. The spice rub — built from sea salt, thyme, rosemary, ginger, turmeric, and Ceylon cinnamon — gives the roast a warmly aromatic crust that caramelizes beautifully during that initial high-heat blast. Coconut oil stands in as the fat of choice here, keeping every ingredient in the lineup clean and free from the synthetic preservatives that sneak into so many conventional cooking products. Fresh apples and onion wedges roast right beneath the pork, softening into a sweet, savory bed that flavors the braising liquid as it cooks. The pan sauce comes together with arrowroot starch instead of cornstarch or flour, so thickening the drippings stays just as straightforward without introducing anything unwanted. Every component — from the honey-touched cider liquid to the smashed garlic — is a whole, recognizable ingredient you can feel confident about. Sliced into thick rounds and spooned with braised apples and glossy pan sauce, this roast is genuinely dinner-party worthy with weeknight-level effort.
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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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