Pat the pork loin dry with paper towels. Rub the pork with 1 tablespoon of olive oil, nutmeg, cinnamon, turmeric, salt, and black pepper, working the seasoning into the cuts.
Heat the remaining olive oil in a large Dutch oven over medium-high heat. Add the pork and sear for about 2–3 minutes per side, turning until all sides are deeply golden brown. Remove the pork briefly and set aside.
Add the chopped onion, apple, carrots, and potatoes to the Dutch oven. Cook for 2–3 minutes, stirring occasionally, so they pick up the flavorful browned bits from the bottom of the pan.
Return the pork to the Dutch oven and pour in the apple cider and apple cider vinegar. Add the bay leaves and gently stir the liquid around the vegetables and roast.
Cover the Dutch oven and transfer it to a preheated 400°F oven. Roast for about 50–60 minutes, or until the thickest part of the pork reaches an internal temperature of 145°F.
Carefully remove the Dutch oven from the oven and transfer the pork to a cutting board. Let it rest for 10 minutes before slicing so the juices redistribute throughout the meat.
Remove the bay leaves and arrange the roasted vegetables around the sliced pork. Spoon some of the warm apple cider pan juices over the meat and serve immediately.
