Herbal Roast Loin of Pork with Orange Crust



8 cups water
1/4 cup Perfect Spice
1/4 cup brown sugar
1 tsp Perfect Pepper (whole)
1 tbsp thyme
1 tbsp rosemary
8 parsley stalks
1 piece orange rind, 1 inch long
3 lbs pork loin

2 tsp grated orange zest
1 tsp chopped fresh thyme leaves
1 tsp fresh rosemary
¼ cup chopped Italian parsley
2 tbsp chopped mint
1 tsp chopped garlic
1 tbsp grainy mustard
2 tsp honey
3 tbsp olive oil
Salt and freshly ground pepper


 Combine 1 cup water and remaining ingredients for brine. Bring to boil. Remove from heat and add remaining water. As soon as mixture is cold, add pork. Brine overnight, refrigerated, or for at least 12 hours.
Combine orange zest, thyme leaves, rosemary, parsley, mint and garlic in a small bowl. Stir in mustard, honey and 1 tbsp olive oil. Place in reserve.
Preheat oven to 300°F (150°C).
Heat remaining 2 tbsp olive oil in a large pan. Pat pork loin dry. Sear pork loin for 2 minutes on each side, until golden brown in colour. Season with Perfect Spice and Perfect Pepper and brush fillet with reserved mixture. Transfer into baking dish with pan juices.
 Roast pork for 1 hour or until a thermometer reads 150°F (65°C). Remove from oven and cool to room temperature. Reserve pan juices. Thinly slice and serve.