Cider-Brined Pork Roast with Potatoes and Onions

Ingredients for Cider-Brined Pork Roast with Potatoes and Onions

• 200g (packed) light brown sugar

• 1 cup kosher salt plus more

• 8 bay leaves, divided

• 3 tablespoons coriander seeds, divided

• 1 teaspoon black peppercorns plus more freshly ground

• 0.9L unfiltered apple cider

• 1 8-bone pork loin roast (about 2.3kg ), chine bone removed, rib bones frenched, tied with kitchen twine

• 6 Yukon Gold potatoes (about 900g ), unpeeled, quartered

• 4 medium red and/or yellow onions, halved, stem ends intact

• 80ml olive oil, divided

Bring brown sugar, 1 cup salt, 2 bay leaves, 1 tablespoon coriander seeds, 1 teaspoon peppercorns, and 475ml water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add cider and 475ml ice. Let cool.

Place pork and brine in a large (2-gallon) resealable plastic bag. Seal bag and chill at least 8 hours.

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

Toss potatoes and onions with 60ml oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside.

Place rack in lower third of oven and preheat to 218°C. Using the side of a chef's knife, crush remaining 2 tablespoons coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8–10 minutes.

Transfer pork to roasting pan and nestle in among vegetables. Tuck remaining 6 bay leaves under kitchen twine over top of pork. Wrap bone tips with foil to prevent burning and roast, turning vegetables halfway through, until an instant-read thermometer inserted in the centre of pork registers 60°C, 60–75 minutes.

Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing between ribs into chops.

DO AHEAD: The pork can be brined 2 days ahead. Keep chilled.

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.