BRINE THE PORK

Cup of Yum
1. Combine 2 cups of the apple cider with the salt, brown sugar, garlic, and thyme in a large saucepan and bring to a boil over high heat, stirring constantly, until salt and sugar dissolved, about 3 minutes.
2. Whisking continuously, pour the hot cider/salt mixture into another pan or bowl with the remaining cold apple cider.
3. Place the pork loin roast in a pot that is lined with a brine bag. Pour the brine over the pork. Tie up and cover. Place in the refrigerator for 8 to 18 hours.

ROAST THE PORK

1. Position a rack in the center of the oven, and heat your oven to 450°F.
2. In a small bowl, mix the maple syrup, mustard, thyme, 1 teaspoon of salt, and 1 teaspoon black pepper.
3. Drain the pork and pat dry with paper towels.
4. In a medium bowl, toss the fennel and apple with the oil, ½ teaspoon salt, and a good pinch of black pepper.
5. Scatter the apples and fennel across the bottom of a large roasting pan (large enough to hold the pork with an inch or two of space around the edges).
6. Put the pork, fat side up, on top of the fennel and apples. Brush the pork all over with the mustard glaze.
7. Roast the pork until the crust just starts to brown, about 20 minutes.
8. Reduce the heat to 350°F and continue cooking until an instant-read thermometer inserted into the thickest part of the loin reads 145 F., about 50 to 60 minutes more.
9. Remove from oven and let rest for 10 minutes.
10. Slice the pork and serve with roasted apples and fennel on the side.