Step 1

Bring orange juice, brown sugar, salt, garlic, thyme, bay leaves, peppercorns, cinnamon, and 6 cups water to a simmer in a large pot. Remove from heat. Cool to room temperature. Add pork and brine 12 hours.

Step 2

Remove pork from brine and rinse under cold water. Pat pork dry with paper towels.

Step 3

Preheat oven to 350F/180C. Heat oil in a large skillet over medium-high heat. Cook pork, in batches, turning once, until golden brown, 4 to 6 minutes. Transfer to a rimmed baking sheet. Bake until the internal temperature reaches 160F/70C 4 to 6 minutes. Let rest 5 minutes. Serve drizzled with glaze.

Step 4

Make the Glaze:

Step 5

Combine molasses, apple cider vinegar, and rosemary in a small saucepan. Cook over medium heat until reduced to 2/3 cup, 12 to 15 minutes.

Step 6

Whisk in unsalted butter and bourbon; continue to cook until thickened, 1 to 2 minutes.

Step 7

Season with kosher salt and black pepper.