Ingredients for Cider-Brined Pork Roast with Potatoes and Onions

• 200g (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

• 0.9L unfiltered apple cider

• 1 8-bone pork loin roast (about 2.3kg ), chine bone removed, rib bones frenched, tied with kitchen twine

• 6 Yukon Gold potatoes (about 900g ), unpeeled, quartered

• 4 medium red and/or yellow onions, halved, stem ends intact

• 80ml olive oil, divided

Bring brown sugar, 1 cup salt, 2 bay leaves, 1 tablespoon coriander seeds, 1 teaspoon peppercorns, and 475ml 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 475ml ice. Let cool.

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

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

Toss potatoes and onions with 60ml oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside.

Place rack in lower third of oven and preheat to 218°C. 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.

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 centre of pork registers 60°C, 60–75 minutes.

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

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

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