Ingredients

The following ingredients have 4 Servings
  • For the brine:
  • 1/3 cup kosher salt
  • 1/2 cup light brown sugar (packed)
  • 2 tablespoons black peppercorns
  • 2 tablespoons coriander seeds (lightly crushed)
  • 2 tablespoons mustard seeds
  • 12 thyme sprigs
  • 2 leaves bay
  • 4 cups pumpkin cider (divided)
  • 5 pound boneless pork loin (tied if desired)
  • For the pork:
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1/2 cup country Dijon mustard
  • 1/3 cup light brown sugar (packed)
  • 2 tablespoons maple syrup
  • 2 tablespoons thyme leaves
  • 2 cups pumpkin cider

Instruction

  • Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups of the pumpkin 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 cider and 2 cups 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.
  • Roast the pork:
  • Remove pork from brine and pat dry with paper towels. Discard brine. Let sit at room temperature 1 hour.
  • Place rack in lower third of oven; preheat to 400°F.
  • 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 2 more cups pumpkin 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.
  • Transfer to a cutting board and let rest at least 15 minutes before slicing.
  • Do Ahead
  • Pork can be brined up to 24 hours ahead. Keep chilled in plastic bag.