Cider-Brined, Mustard-Glazed Pork Loin Recipe

Cider-Brined, Mustard-Glazed Pork Loin Recipe

  • 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
  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.