Ingredients
8 cups water1/2 cup kosher salt1/2 cup packed brown sugar6 fresh thyme sprigs3 fresh rosemary sprigs3 fresh sage sprigs3 bay leaves1 tablespoon fennel seed1 tablespoon coriander seeds1 tablespoon whole peppercornsPORK:1 boneless whole pork loin roast (4 pounds)1 tablespoon olive oil2 teaspoons each minced fresh marjoram, rosemary, sage and thyme1/2 teaspoon pepper1 cup waterSAUCE:1/4 cup butter, cubed3 shallots, thinly sliced1-1/2 cups port wine1 bay leaf1 can (14-1/2 ounces) reduced-sodium chicken broth2 tablespoons white wine vinegar4 teaspoons sugar1/4 cup heavy whipping cream1-1/2 teaspoons minced fresh thyme1/8 teaspoon salt1/8 teaspoon pepper1/2 teaspoon browning sauce, optional2 teaspoons cornstarch2 teaspoons cold water
Preparation
In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat; cool brine to room temperature.
Place a 2-gallon resealable plastic bag inside a second resealable bag; add roast. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a large bowl. Refrigerate for 18-24 hours, turning occasionally.
Drain and discard brine; pat roast dry. In a small bowl, combine the oil, herbs and pepper; rub over pork. Place roast on a rack in a large shallow roasting pan. Pour water into pan. Bake at 350° for 1 hour 20 minutes or until a thermometer reads 145°.
For sauce, melt butter in a large saucepan. Add shallots; cook and stir until tender. Stir in wine and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, vinegar and sugar. Cook, uncovered, for 20-25 minutes or until slightly thickened.
Stir in the cream, thyme, salt, pepper and browning sauce if desired. Discard bay leaf. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Transfer roast to a serving platter. Let stand for 10 minutes before slicing. Serve with sauce.
