Bobby Flay's recipe for brined pork loin with molasses-mustard glaze involves brining the pork in a sweet and salty apple juice brine with onion, peppercorns, mustard seeds, thyme and bay leaves. The complete recipe is available at FoodNetwork.com.
To make the brine, add 5 cups of water to a pot with 1 container of apple juice concentrate, 1/2 cup each of kosher salt and brown sugar and 1 peeled and quartered Spanish onion. Add 10 black peppercorns, 10 mustard seeds, 8 sprigs of fresh thyme and 2 bay leaves, and then bring the brine to a simmer and cook until the sugar and salt dissolve. Allow the brine to cool completely, then submerge a 2 1/2 to 3-pound trimmed pork loin in the brine, set a plate on top to hold it down and cover the pot with plastic wrap. Refrigerate for up to four hours.
Preheat an oven to 425 F, remove the pork loin from the brine and rinse under cold water. Dry the pork loin with paper towels, season with salt and pepper and brown in a hot sauté pan. Place the pork loin on a baking sheet, brush with the molasses-mustard glaze, and roast for about 30 to 40 minutes until a thermometer shows an internal temperature of 150 F. Brush the loin with glaze every 10 minutes while it roasts. Allow it to rest under a loose foil tent, and then slice into chops and serve with a pan sauce and apple butter.