For the Brine:
8 cups cold apple cider or juice
3/4 cup kosher salt
1/4 cup light brown sugar
2 cloves garlic, smashed
3 sprigs fresh thyme
One 4-lb. boneless pork loin roast (or two 2-lb. loins), trimmed only if it has a thick layer of fat

Description

I Like To Leave Some Fat On The Outside Of The Pork Because It Browns Beautifully And Bastes The Roast. I Also Make Sure The Pork Sits In The Brine For At Least 8 Hours But Preferably 16 To 18 Hours For The Juiciest Results. Finally, I Scatter Wedges Of F

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