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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.
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2
Place pork and brine in a large resealable plastic bag; turn to coat. Seal and chill at least 8 hours.
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3
Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
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4
Place rack in lower third of oven; preheat to 400u00b0F.
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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.
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6
Meanwhile, combine mustard, brown sugar, syrup, and thyme in a medium bowl.
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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 140u00b0F, 50-70 minutes.
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8
Transfer to a cutting board and let rest at least 15 minutes before slicing.
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9
Pork can be brined up to 24 hours ahead. Keep chilled in plastic bag.
