Rosemary Brined and Roasted Pork Loin Roast

Note the pork requires a minimum 8 hours of inactive time to brine.

For the brine:
1. Combine water, salt, sugar, bay leaf, peppercorns, fennel seeds, and rosemary sprig in a large pot (make sure it’s big enough to fit your roast into).
2. Heat over medium heat, stirring occasionally, until sugar and salt have dissolved. Remove from heat.
3. Add the lemon, chopped onion, and peeled and smashed garlic.
4. Put the ice cubes into a 2 cup measure. Then add cold water and fill in around the ice.
5. Add the water/ice to the pot. Stir to combine and cool (see note).
6. Add the pork loin roast to the cooled brine.
7. Put it into the refrigerator to brine for 8-10 hours. Flip the roast over halfway through the time.

For the vegetables:
1. Peel the carrots and cut into large chunks. Place in a large mixing bowl.
2. Wash the potatoes and put them in the bowl.
3. Add the chopped rosemary, salt, pepper, and a drizzle or two of olive oil to the bowl. Stir to combine.
4. Add the quartered onion and the peeled garlic cloves. Stir once, trying not to break apart the onion.

For the preparation:
1. Preheat your oven to 350 F.
2. Remove the roast from brine scraping off anything that sticks to it.
3. Place the roast fat side up in the center of a parchment paper covered rimmed sheet pan.
4. Mix together the rub ingredients and sprinkle over the roast.
5. Dump the vegetables around the roast. Spread them out in an even layer.
6. Cook the roast for about 20 minutes per pound until in the internal temperature is 145 F.
7. Remove the roast from the oven and allow to rest for 15 minutes before slicing and serving.

Note: You can make the brine ahead of time and store in the refrigerator for 24 hours before adding the roast and brining it.