Walnut Free Apple Cider Roast Pork Loin
Autumn flavors are on full display here, with a juicy pork loin braised in unfiltered apple cider, bone broth, and a touch of honey, then finished with a silky arrowroot-thickened pan sauce. The spice rub — built from dried thyme, rosemary, ginger, turmeric, and Ceylon cinnamon — gives the exterior a gorgeous, aromatic crust that makes the whole kitchen smell incredible. Honeycrisp or Fuji apple wedges and sweet yellow onion roast right underneath the meat, soaking up all those savory juices and turning tender and caramelized by the time the pork is done. Every single ingredient in this dish is naturally free of tree nuts, so there's no label-scanning or substitution gymnastics required — just straightforward, wholesome cooking. The two-temperature roasting method (a hot blast to brown, then a lower heat to finish) keeps the loin moist rather than dry, which is the real secret to a pork roast worth repeating. Sliced into rounds and draped with braised apples and glossy pan sauce, this is the kind of centerpiece that looks far more impressive than the effort it actually takes.
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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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