Cider-Brined, Mustard-Glazed Pork Loin

• 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 400u0b0F.
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 140u0b0F, 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.

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Taken from www.epicurious.com/recipes/food/views/cider-brined-mustard-glazed-pork-loin (may not work)