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1
Brine the pork loin: Place the water, salt, bay leaf and peppercorns in a large 5-quart saucepan over medium heat.
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2
Bring to a boil and cook for 6 to 8 minutes.
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3
Remove from the heat and set aside to cool.
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4
Once the brine has cooled to room temperature, add the pork loin, cover the pan and place it in the refrigerator for 24 hours.
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5
Transfer the pork loin to a rack inside a roasting pan and let sit at room temperature for 20 minutes before roasting.
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6
Preheat the oven to 400F.
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7
Season the meat all over with the salt and pepper.
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8
Roast for about 45 minutes, until the juices run clear when pierced with the tip of a sharp knife, or a meat thermometer inserted into the thickest part reads 145150F.
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9
Remove the roast loin from the oven, tent with aluminum foil, and let rest for 20 minutes.
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10
Place the grapeseed oil in a large 12-inch saute pan over medium heat.
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11
Add the onions, salsify, turnips, and rosemary and cook, stirring often, until the vegetables are deep golden in color and nicely caramelized, 10 to 12 minutes.
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12
Season with salt and pepper, and arrange on a serving platter.
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13
Cut the pork loin into 1-inch-thick slices and place on top of the vegetables.
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14
Drizzle with extra virgin olive oil, if desired, and serve.
