Cider-Brined Mustard-Glazed Pork Loin

epicurious.com

Cindy Knotts

subheading: For the brine:

1 cup kosher salt

½ 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)

subheading: For the pork:

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons vegetable oil

½ cup country Dijon mustard

⅓ cup (packed) light brown sugar

2 tablespoons maple syrup

2 tablespoons thyme leaves

2 cups apple cider

Directions at epicurious.com

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