Brined Pork Loin with Onion, Raisin, and Garlic Compote

Ingredients

• 3  bay leaves 
• 1 tablespoon peppercorns whole black
• 0.5 cup coarse salt 
• 1 tablespoon coriander seeds 
• 1 tablespoon fennel seeds 
• 2 teaspoons marjoram fresh chopped
• 2 teaspoons rosemary fresh chopped
• 2 teaspoons sage fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 0.5 cup brown sugar packed ()
• 1 tablespoon olive oil 
• 8 servings onion 
• 4 pounds center-cut pork loin roast boneless
• 8 cups water 

Equipment

• bowl
• oven
• pot
• roasting pan
• kitchen thermometer
• aluminum foil
• cutting board

Directions

1. Combine first 7 ingredients in heavy large pot. Bring to simmer over medium heat, stirring to dissolve salt and sugar.
2. Remove from heat. Cool to room temperature.
3. Transfer brine to very large bowl.
4. Add pork (weight pork with plate to keep below surface). Cover; refrigerate over-night.
5. Drain pork. Return pork to bowl; cover with water (weight pork with plate). Soak at room temperature 2 hours.
6. Position rack in top third of oven and preheat to 350°F.
7. Drain pork. Pat dry.
8. Transfer to rack set in large roasting pan. Rub pork all over with oil.
9. Sprinkle with fresh herbs, pressing to adhere.
10. Sprinkle with pepper. Roast until thermometer inserted into center of pork registers 150°F, about 1 hour 40 minutes.
11. Transfer pork to cutting board; tent with foil.
12. Let stand 10 minutes.
13. Cut pork into 1/4- to 1/2-inch-thick slices.
14. Serve with compote.