Cider-Brined Pork Roast with Potatoes and Onions

Ingredients

• 1 quart apple cider 
• 8  bay leaves divided
• 1 teaspoon peppercorns black freshly ground plus more
• 5 pounds pork loin with kitchen twine
• 3 tablespoons coriander seeds divided
• 1 cup kosher salt plus more
• 1 cup brown sugar light packed ()
• 5 tablespoons olive oil divided
• 4 medium onion red yellow halved
• 2 pounds yukon gold potatoes unpeeled quartered

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• roasting pan
• kitchen thermometer
• aluminum foil
• ziploc bags
• cutting board
• kitchen twine
• chefs knife

Directions

1. Bring brown sugar, 1 cup salt, 2 bay leaves, 1 tablespoon coriander seeds, 1 teaspoon peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes.
2. Transfer brine to a large bowl and add cider and 2 cups ice.
3. Let cool.
4. Place pork and brine in a large (2-gallon) resealable plastic bag. Seal bag and chill at least 8 hours.
5. Remove pork from brine and pat dry with paper towels.
6. Let sit at room temperature 1 hour.
7. Toss potatoes and onions with 4 tablespoons oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside.
8. Place rack in lower third of oven and preheat to 425°F. Using the side of a chef's knife, crush remaining 2 tablespoons coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander.
9. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8–10 minutes.
10. Transfer pork to roasting pan and nestle in among vegetables. Tuck remaining 6 bay leaves under kitchen twine over top of pork. Wrap bone tips with foil to prevent burning and roast, turning vegetables halfway through, until an instant-read thermometer inserted in the center of pork registers 140°F, 60–75 minutes.
11. Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing between ribs into chops.
12. DO AHEAD: The pork can be brined 2 days ahead. Keep chilled.