Cider-Brined, Mustard-Glazed Pork Loin

Name: Cider-Brined, Mustard-Glazed Pork Loin
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

17 ingredients

9 steps

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

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.
3

Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
4

Place rack in lower third of oven; preheat to 400°F.
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.
6

Meanwhile, combine mustard, brown sugar, syrup, and thyme in a medium bowl.
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.
8

Transfer to a cutting board and let rest at least 15 minutes before slicing.
9

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