Here’s a spectacular main dish that taste like you slaved over it, when in reality it’s as simple as throwing it in a marinade and then into the oven. I love recipes that are this simple and yield such crowd pleasing results! Enjoy!
1 cup kosher salt
½ cup coconut palm sugar
2 tablespoons black peppercorns
2 tablespoons cumin seeds, crushed
2 tablespoons mustard seeds
10 sprigs fresh thyme
2 bay leaves
4 cups apple cider vinegar, divided
2 cups ice
1 (5lb) boneless pork loin
Bring salt, coconut palm sugar, peppercorns, cumin seeds and mustard seeds, thyme, bay leaves, 2 cups apple cider and 2 cups water to a low boil. Cook and whisk until sugar and salt dissolve. Transfer to a large bowl and add 2 more cups apple cider and ice. Cool to room temp. Place pork and brine in a large ziplock bag. Chill overnight.
Remove pork from fridge. Let sit at room temp for one hour. Place oven rack in lower third of oven at 400 degrees.
Season pork with salt and pepper. Heat coconut oil in skillet and sear pork all over, including the ends. 10-12 minutes.
Combine the Dijon, coconut palm sugar, syrup, thyme and cider in a small bowl. Place pork, fat side up, in the pan and baste with the mustard glaze. Roast for 50-70 minutes, basting every 15 minutes. Center should register at 140 degrees.
Transfer to cutting board and let rest for 15 minutes before slicing. Enjoy!