Eosinophilic Esophagitis Friendly Cranberry Apple Roast Pork Loin
Total time1 hr 35 min
Prep time20 min
Cook time1 hr 5 min
4.8(17)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the pork
- 2 ½ lb boneless pork loin roast
- 2 tbsp olive oil, divided
- 1 ½ tsp fine sea salt, divided
- 1 tsp dried thyme
- 1 tsp dried rosemary, crumbled
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp ceylon cinnamon
For the roasting bed
- 6 garlic cloves, smashed
- 1 medium yellow onion, cut into 1-inch wedges
- 2 medium honeycrisp or fuji apples, cored and cut into 1-inch chunks
- 1 ½ cups fresh or frozen cranberries
- 2 tbsp maple syrup
For the pan sauce
- ½ cup pomegranate juice
- 1 tbsp apple cider vinegar
- ½ cup bone broth
- 1 tbsp arrowroot starch
- 1 tbsp cold water
For serving
- 2 tbsp fresh thyme leaves or flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Remove the pork loin from the refrigerator 30 minutes before cooking. Preheat the oven to 425°F (220°C).
- 2
In a small bowl, combine the thyme, rosemary, ginger, turmeric, Ceylon cinnamon, and 1 tsp of the salt. Pat the pork loin dry with paper towels, rub it all over with 1 tbsp of the olive oil, then press the spice mixture firmly onto all sides.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!