INGREDIENTS

1. 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)

2. 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

PREPARATION

1. Make the brine:

   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.

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

2. Roast the pork:

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

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

   3. 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.

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

   5. 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.

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

3. Do Ahead

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

   2. ​

Cooks' Note

Serve this pork loin warm or at room temperature. Large biscuits or rolls, Dijon mustard, and a quick-pickled cucumber relish are excellent accompaniments. If you can't find apple cider, substitute apple juice.

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Credit: epicurious.com