Seeds 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 caramelized apple and onion wedges. The spice rub — built from thyme, rosemary, ginger, turmeric, and Ceylon cinnamon — creates a beautifully fragrant crust that locks in moisture while the pork roasts low and slow. Keeping this kind of cozy, deeply flavored roast free from seeds is easier than you might think when every ingredient is chosen with intention, and this recipe does exactly that. Coconut oil stands in as the fat for searing, and arrowroot starch thickens the pan sauce into a glossy, spoonable gravy without a single seed-derived ingredient in sight. The two-stage roasting method — a hot blast at 425°F followed by a gentler finish — gives you a browned exterior and a tender, juicy interior every time. It's the kind of centerpiece dish that looks impressive on a platter but follows a straightforward process any home cook can nail. Serve it sliced over those braised apples and onions with a spoonful of pan sauce and a scatter of fresh thyme for a dinner that feels genuinely special.
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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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