Pecan Free Apple Cider Roast Pork Loin
Autumn on a plate doesn't get much better than a juicy pork loin braised in apple cider, bone broth, and honey, surrounded by soft caramelized apple and onion wedges. The spice rub — built from thyme, rosemary, ginger, turmeric, and Ceylon cinnamon — gives the exterior a beautifully fragrant crust that forms during the initial high-heat blast before the oven drops low and slow. Unfiltered apple cider and a splash of apple cider vinegar keep the braising liquid bright and complex, so every slice drinks up something genuinely special. The arrowroot-thickened pan sauce pulls it all together into a glossy, fruit-forward gravy that you'll want to spoon over everything on the plate. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution gymnastics required — just straightforward, wholesome cooking. It's the kind of centerpiece roast that looks impressive enough for a dinner party but is honestly approachable enough for a cozy Sunday at home.
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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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