BRINED PORK LOIN WITH ONION, RAISIN, AND GARLIC COMPOTE

Brined Pork Loin with Onion, Raisin, and Garlic Compote image

Yield Makes 8 servings

Number Of Ingredients 14

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

Steps:

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