Rye Free Apple Cider Roast Pork Loin

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 5 min

This is the kind of centerpiece roast that makes a whole house smell incredible — warm spices, sweet apple, and savory pork all mingling together from the moment it hits the oven. The pork loin gets rubbed down with coconut oil and a fragrant blend of thyme, rosemary, ginger, turmeric, and Ceylon cinnamon before roasting over a bed of apple wedges, onion, and garlic. Unfiltered apple cider and bone broth form the braising liquid, keeping everything moist and building deep, layered flavor as the pork cooks low and slow after an initial high-heat sear. One of the best parts of this recipe is how naturally it sidesteps grain-based thickeners — the pan sauce comes together with arrowroot starch whisked into cold water, so you get a glossy, spoon-coating finish without any flour or grain derivatives in sight. Every ingredient here is straightforward and easy to verify, which takes the guesswork out of building a satisfying, grain-conscious meal. The braised apples and onions that come out of the pan are almost a side dish in themselves — soft, caramelized, and absolutely worth spooning generously over each slice. Whether you're feeding a crowd or just want serious leftovers, this roast delivers on every front.

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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 Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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
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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