Cider-Brined, Mustard-Glazed Pork Loin

Ingredients for Cider-Brined, Mustard-Glazed Pork Loin

• 200g kosher salt

• 100g (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 teaspoons freshly ground black pepper

• 2 tablespoons vegetable oil

• 120ml country Dijon mustard

• 70g (packed) light brown sugar

• 2 tablespoons maple syrup

• 2 tablespoons thyme leaves

• 2 cups apple cider

Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups apple cider, and 475ml 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 475ml apple cider and 475ml 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 204°C.

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 centre registers 60°C, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.