I usually brine my pork roast for approximately 4 hours before cooking, using a brine from salt, brown sugar and peppercorns. I also highly recommend using a meat thermometer. Pork dries out very easily.
Mix together glaze for pork (honey, coriander, lemon juice). Brush pork with half of the marinde. Bake at 450 ° until thermometer registers 158 °F. Baste with remaining marinade during cooking. Allow roast to rest 5 minutes before cutting.
While the pork is cooking, combine brown sugar, 1/2 of the juice and apple slices in a frying pan over medium heat approximately 15 minutes, or until apples have softened. Remove apples. Add remaining juice and simmer until slightly thickened. Add apples back to sauce, and serve over sliced pork.