In a medium saucepan, combine the apple cider, water, Kosher salt, garlic cloves, rosemary and thyme sprigs, bay leaves, cinnamon sticks, and whole peppercorns. Bring to a boil and simmer for about 5 minutes until the salt is dissolved. Remove from heat and stir in 1 cup cold water along with all the ice cubes. Let it cool completely before adding the pork.

Once the brine is completely cooled, transfer it to a brining bag or a large pot that fully covers the pork. Submerge the pork loin in the brine, cover it, and refrigerate for 16-18 hours.

Preheat your oven to 375ºF.

Remove the pork from the brine and pat it dry completely with paper towels. Brush it with 4 tablespoons dijon mustard and generously season it with the minced herbs, Kosher salt (2 tsp), and ground black pepper (1 tsp), pressing the seasonings into the meat.

In a large cast iron skillet over medium heat, drizzle in some olive oil. Sear the seasoned pork on all sides until it’s golden brown.

Remove it from the pan to deglaze with a splash of broth or wine; scrape all those flavorful bits. Return the pork to the skillet then transfer it to the oven, roasting uncovered for 25 minutes.

While the pork is roasting, whisk together your glaze ingredients in a bowl and set aside.

After the initial roasting, remove the pork from the oven and arrange the apples, onions, garlic heads, and fresh herb sprigs around it. Add about ½ cup broth over the apples and veggies, then brush some of the glaze over everything.

Return to the oven and roast for another 30-35 minutes, brushing with the glaze a couple more times until the pork reaches your desired temperature (150ºF for medium, 155ºF for well done). Allow the pork to rest for about 15 minutes before serving.