Cider-Brined Mustard-Glazed Pork Loin

• servings: 8 servings
• total time: 1 hour 40 minutes

Ingredients

1 cup kosher salt

1/2 cup (packed) light brown sugar

2 tablespoons black peppercorns

2 tablespoons coriander seeds, lightly crushed

2 tablespoons mustard seeds

12 thyme sprigs

2 bay leaves

4 cups apple cider, divided

1 (5-pound) boneless pork loin (tied if desired)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons vegetable oil

1/2 cup country Dijon mustard

1/3 cup (packed) light brown sugar

2 tablespoons maple syrup

2 tablespoons thyme leaves

2 cups apple cider

Directions

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.

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

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

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

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.

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

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.

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

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