INGREDIENTS
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1 cup (packed) light brown sugar
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1 cup kosher salt plus more
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8 bay leaves, divided
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3 tablespoons coriander seeds, divided
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1 teaspoon black peppercorns plus more freshly ground
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1 quart Champlain Orchards unfiltered apple cider
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1 8-bone pork loin roast (about 5 lb.), chine bone removed, rib bones frenched, tied with kitchen twine
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6 Yukon Gold potatoes (about 2 lb.), unpeeled, quartered
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4 medium red and/or yellow onions, halved, stem ends intact
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5 tablespoons olive oil, divided
RECIPE PREPARATION
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Bring brown sugar, 1 cup salt, 2 bay leaves, 1 Tbsp. coriander seeds, 1 tsp. 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.
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Place pork and brine in a large (2-gal.) resealable plastic bag. Seal bag and chill at least 8 hours.
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Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
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Toss potatoes and onions with 4 Tbsp. oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside.
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Place rack in lower third of oven and preheat to 425°. Using the side of a chef’s knife, crush remaining 2 Tbsp. coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander. Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8–10 minutes.
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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°, 60–75 minutes.
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Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing between ribs into chops.
8 Servings
DO AHEAD: The pork can be brined 2 days ahead. Keep chilled.