Brined Pork Loin with Onion, Raisin, and Garlic Compote

• 8 cups water
• 1/2 cup coarse salt
• 1/2 cup (packed) golden brown sugar
• 1 tablespoon fennel seeds
• 1 tablespoon coriander seeds
• 1 tablespoon whole black peppercorns
• 3 bay leaves
• 1 center-cut boneless pork loin roast (about 4 pounds)
• 1 tablespoon olive oil
• 2 teaspoons chopped fresh sage
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh marjoram
• Onion, Raisin, and Garlic Compote

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

water, coarse salt, golden brown sugar, fennel seeds, coriander seeds, whole black peppercorns, bay leaves, center, olive oil, fresh sage, fresh rosemary, thyme, fresh marjoram, onion

Taken from www.epicurious.com/recipes/food/views/brined-pork-loin-with-onion-raisin-and-garlic-compote-106313 (may not work)