CIDER-BRINED, MUSTARD-GLAZED PORK LOIN

Cider-Brined, Mustard-Glazed Pork Loin image

Provided by Rhoda Boone

Yield Serves 8-12

Number Of Ingredients 19

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For the brine:
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)
For the pork:
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

Steps:

Make the brine:
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.
Roast the pork:
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.
Do Ahead
Pork can be brined up to 24 hours ahead. Keep chilled in plastic bag.