Brine Cured Pork Roast

2/3 cup granulated sugar
1/3 cup kosher salt or sea salt
1 tablespoon black peppercorns
2 tablespoons fennel seeds
2 teaspoons dried thyme
1 teaspoon red pepper flakes
1 (4 to 6 pound or more) boneless pork loin tied with string

Combine sugar and salt with 1 quart hot water and stir to dissolve. Crack the peppercorns and fennel seeds in a mortar or on a cutting board, crushing them with the flat bottom of a heavy saucepan (or grind very, very briefly in spice grinder). Add to water along with thyme and red pepper flakes. Add 3 quarts cold water and the pork. Submerge the roast and refrigerate overnight or up to 2 days. Remove from brine and dry off the pork.

If you have fresh herbs such as rosemary, tie them onto the top of the pork. Put the meat on a rack in a shallow roasting pan.

Heat oven to 500 degrees F.

When the oven is hot, place the roast in it and lower the heat to 325 degrees F. Bake for 1 1/4 hours. Check the internal temperature to make sure it is at 160 degrees F. If the pork is cooked, remove it and let it stand 15 minutes before carving. If not, cook a few more minutes.

Serves 12 or more.