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1
In a large saucepan, combine the water with 1/4 cup of the molasses and the sugar, garlic, coarse salt, cracked pepper, cinnamon, coriander and cloves and bring to a boil.
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2
Let cool completely, then refrigerate until completely chilled.
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3
Put the pork in a medium bowl and add the brine so that the meat is submerged.
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4
Cover and refrigerate for 24 hours.
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5
Preheat the oven to 400.
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6
Remove the pork from the brine and pat dry.
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7
Season generously with table salt and finely ground pepper.
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8
Set the pork on a rack in a roasting pan and roast for about 50 minutes, or until a meat thermometer inserted in the center registers 145.
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9
Transfer to a platter, cover loosely with foil and let rest for 10 minutes.
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10
Meanwhile, melt the butter in a large skillet.
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11
Add the apples and cook over moderately high heat, tossing, until just tender, about 10 minutes.
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12
Using a slotted spoon, transfer the apples to a bowl.
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13
Add the vinegar and the remaining 1/4 cup of molasses to the skillet and boil to a syrupy glaze, about 3 minutes.
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14
Pour the glaze over the apples and toss to coat.
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15
Carve the pork 1/3 inch thick and arrange on a platter.
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16
Add the pork juices to the skillet; bring to a boil, about 1 minute.
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17
Pour the juices over the pork, spoon the glazed apples around the meat and serve.
