Cider Roasted Pork Loin

3 cups water
3 cups apple cider
1/4 cup kosher salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 bay leaf
2lb boneless pork loin, trimmed
2 cups apple cider
1 1/2 tsp chopped fresh rosemary
1 1/2 tsp chopped fresh sage
1/8 tsp ground black pepper

Combine the fist 6 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat and cool. Pour brine into a ziplock bag and add pork. Refrigerate 8 hours or overnight.
Preheat oven to 350.
Bring 2 cups of cider to a boil in a small saucepan over medium high heat. Cook until cider has thickened and reduced to 1/4 cup (20 mins) Set aside.
Remove pork from bag; discard brine. Place pork on rack of a broiler an coated wit cooking spray. Lightly coat pork with cooking spray. Combine rosemary, sage, and pepper; sprinklw evenly over pork. Bake at 350 for 1 hour basting twice with cider reduction during final 20 mins of cooking. Remove from oven; baste with remaining cider reduction. Let stand for 10 mins before slicing.