Cider-Brined, Mustard-Glazed Pork Loin

Ingredients

• •1 cup kosher salt
• •½ cup light brown sugar
• •2 tablespoons black peppercorns
• •2 tablespoons coriander seeds
• •2 tablespoons mustard seeds
• •12 sprigs thyme
• •2 leaves bay leaves
• •4 cups apple cider
• •5 pounds boneless pork loin
• •1 teaspoon kosher salt
• •½ teaspoon black pepper
• •2 tablespoons vegetable oil
• •½ cup Dijon mustard
• •⅓ cup light brown sugar
• •2 tablespoons maple syrup
• •2 tablespoons thyme leaves
• •2 cups apple cider

Cooking Instructions

1. 1.

   Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups apple cider, and 2 cups water to a low boil in a medium saucepan over medium heat. Cook, whisking, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add remaining 2 cups apple cider and 2 cups ice. Let cool to room temperature.

   20 min

2. 2.

   Place pork and brine in a large resealable plastic bag; turn to coat. Seal and chill at least 8 hours.

   480 min

3. 3.

   Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.

   60 min

4. 4.

   Place rack in lower third of oven; preheat to 400°F.

   15 min

5. 5.

   Season pork all over with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork, turning occasionally, until browned on all sides (including ends), 10-12 minutes.

   12 min

6. 6.

   Meanwhile, combine mustard, brown sugar, syrup, and thyme in a medium bowl.

   5 min

7. 7.

   Pour apple cider into a large roasting pan or glass baking dish. Transfer pork, fat side up, to pan. Brush all over with mustard mixture. Roast pork, basting every 15 minutes, until an instant-read thermometer inserted into the center registers 140°F, 50-70 minutes.

   70 min

8. 8.

   Transfer to a cutting board and let rest at least 15 minutes before slicing.

   15 min

9. 9.

   Pork can be brined up to 24 hours ahead. Keep chilled in plastic bag.