Brine
3/4 cup Kosher Salt
4 cups Packed Light Brown Sugar
1/4 cup Fennel Seeds
1/2 cup Black Peppercorns
4 cups Very Hot Water
8 cups Ice Water
4 pound Pork Loin (bone in)

Rub
3/4 cup Fresh Sage Leaves
8 Garlic Cloves
1/4 tablespoon Fennel Pollen
2 tablespoons Kosher Salt
2 tablespoons Olive Oil
1/3 cup Packed Light Brown Sugar
1/4 cup Kosher Salt

Glaze
3/4 cup Apple Cider Vinegar
1/3 cup Apricot Jam
1 tablespoon Coleman's Dry Mustard
1 tablespoon Fennel Seeds

Honey Mustard
2/3 cup Ground Yellow Mustard Seeds
1/2 cup Apple Cider Vinegar
1/3 cup Honey
1/2 teaspoon Kosher Salt
Tigelle Bread (to serve)
Jam (such as currant; to Serve)