Name: Cider-Brined Pork Roast with Potatoes and Onions
Yield: 8 Servings
Ingredients: 1 cup (packed) light brown sugar; 1 cup kosher salt plus more; 8 bay leaves, divided; 3 tablespoons coriander seeds, divided; 1 teaspoon black peppercorns plus more freshly ground; 1 quart unfiltered apple cider; 1 8-bone pork loin roast (about 5 lb.), chine bone removed, rib bones frenched, tied with kitchen twine; 6 Yukon Gold potatoes (about 2 lb.), unpeeled, quartered; 4 medium red and/or yellow onions, halved, stem ends intact; 5 tablespoons olive oil, divided

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Marcus Nilsson

If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.

Recipe notes