A Four Pound Boneless Pork Loin (Ask Your Butcher to Tie It for Roasting)
A Whole Lemon Cut in Half
A Whole Lime Cut in Half
½ Cup of Brown Sugar
½ Cup of Sea Salt
6 Cups of Cold Water
10 Whole Black Peppercorns
10 Whole Mustard Seeds
A Whole Fresh Rosemary Stalk
Three Whole Fresh Thyme Sprigs

Combine the brown sugar, the sea salt, and the water in a pot large enough to hold the liquid and the pork loin. Put on high heat until the sea salt and the brown sugar dissolve. Turn off the heat. Squeeze the juice of the lemon and the lime into the pot. After squeezing the juice out, add the lemon and the lime to the pot. Add the black peppercorns, the mustard seeds, the rosemary stalk, and the thyme sprigs to the pot. Stir well. Allow this brining liquid to cool. When the mixture reaches room temperature, add the pork loin to the pot. Cover and refrigerate for at least 24 hours.

When you are ready to roast the pork loin, preheat the oven to 375 degrees. Pat the pork down well with a paper towel. Cook the pork in the oven on a rack in a roasting pan for two hours. Allow the meat to cool for at least 15 minutes before carving. Remove the butcher’s twine before slicing.