Cider-Brined Pork Roast with Potatoes and Onions

Directions

1. 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. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool.

2. 2.

   Place pork and brine in a large (2-gallon) resealable plastic bag. Seal bag and chill at least 8 hours.

3. 3.

   Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.

4. 4.

   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.

5. 5.

   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. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8–10 minutes.

6. 6.

   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.

7. 7.

   Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing between ribs into chops.

8. 8.

   DO AHEAD: The pork can be brined 2 days ahead. Keep chilled.