Enjoy this cider-brined, mustard-glazed pork loin!

Cider-Brined, Mustard-Glazed Pork Loin

(Adapted from Rhoda Boone’s recipe)

Looking for an alternative to the hassle of cooking a whole ham? Enjoy this ham-inspired recipe that uses our Boneless Pork Loin Roast!

Making healthy choices goes beyond calorie counts, but as an extra incentive to choose a pork loin roast over a holiday ham, here’s a basic comparison of a 6oz serving of each:

Typical bone-in, spiral sliced, honey glazed ham:

390 calories

3690mg sodium

12g fat

Greensbury’s Organic Boneless Pork Loin Roast:

250 calories

85mg sodium

11g fat

Source: https://www.verywellfit.com/holiday-ham-calories-and-nutrition-3495647

Of course, if you prepare the pork loin according to our recipe below, you’ll be adding brown sugar, maple syrup, and apple cider. The good news is: you’ll know exactly what’s in your dinner. You’re in control.

Serves 8–12


For the brine:

  • 1 (5-pound) boneless pork loin (tied if desired)
    • 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

    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 (packed) light brown sugar
    • 2 tablespoons maple syrup
    • 2 tablespoons thyme leaves
    • 2 cups apple cider


    To make the brine:

    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.
    2. Cook, whisking, until sugar and salt dissolve, about 4 minutes.
    3. Transfer brine to a large bowl.
    4. Add remaining 2 cups apple cider and 2 cups ice.
    5. Let cool to room temperature.
    6. Place pork and brine in either:
      1. A very large resealable plastic bag. Turn to coat.
      2. A large stock pot where the roast can be completely submerged in the brine.
      3. Ted’s high-tech turkey briner: https://www.greensbury.com/blogs/news/from-the-kitchen-of-our-ceo-whats-the-secret-of-the-high-tech-turkey-briner-a-5-gallon-cooler
    7. Seal and chill at least 8 hours.

    To roast the pork:

    1. Remove pork from brine and pat dry with paper towels.
    2. Let sit at room temperature 1 hour.
    3. Place rack in lower third of oven; preheat to 400°F.
    4. Season pork all over with salt and pepper.
    5. Heat oil in a large skillet over medium-high.
    6. Sear pork, turning occasionally, until browned on all sides (including ends), 10–12 minutes.
    7. Meanwhile, combine mustard, brown sugar, syrup, and thyme in a medium bowl.
    8. Pour apple cider into a large roasting pan or glass baking dish.
    9. Transfer pork, fat side up, to pan.
    10. Brush all over with mustard mixture.
    11. Roast pork, basting every 15 minutes, until an instant-read thermometer inserted into the center registers 145°F, 50–70 minutes.
    12. Transfer to a cutting board and let rest at least 15 minutes before slicing.