<http://schema.org/recipeInstructions>
" To prepare brine: From 2 lemons, with vegetable peeler, remove peel in 3/4-inch-wide strips. In 4-quart saucepan, heat lemon peel, salt, sugar, coriander, pepper, garlic, and 2 cups water to boiling on high. Reduce heat to medium-low and simmer 3 minutes, stirring to make sure salt and sugar dissolve. Remove saucepan from heat. Add ice cubes to brine and stir until ice cubes almost melt; stir in remaining 1 cup water. Place pork in very large (2- to 2 1/2-gallon) self-sealing plastic bag with brine and seal, pressing out excess air. (If necessary, you can cut pork loin crosswise in half and use one or two 1-gallon bags.) Place bag in bowl, making sure that pork is completely covered with brine, and refrigerate pork at least 18 or up to 48 hours. When ready to cook pork, preheat oven to 400 degrees. Remove pork from brine and place fat side up on rack in large roasting pan (17&amp;quot; by 11 1/2&amp;quot;). Drain brine through sieve, discarding liquid. Press spices from sieve onto top of pork; discard lemon peel and garlic. Roast pork 55 to 65 minutes (pork loin will vary in length and thickness, which can affect cooking time; begin to check the pork&amp;#039;s internal temperature at 50 minutes) or until instant-read thermometer reaches 150 degrees (internal temperature will rise 5 degrees to 10 degrees upon standing). Transfer pork to large platter; cover and set aside at least 10 minutes to allow juices to set for easier slicing. Cut remaining lemon into wedges; use to garnish platter with cilantro sprigs."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a30021/pork-loin-lemon-coriander-recipes/>