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1
Combine water, salt, vinegar, 2 tablespoons brown sugar, honey, garlic, bay leaves, and black peppercorns in a large stockpot and heat over medium-high heat until salt and sugar dissolve. Remove from heat and allow to cool.
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2
Place pork in a large, resealable bag and place inside of a roasting pan to protect refrigerator from potential leaks. Pour cooled brine over pork. Tightly seal bag and refrigerate for at least four hours and up to 24 hours.
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3
30 minutes before ready to cook, adjust oven rack to lower middle position and preheat oven to 425u00b0F. Stir remaining 2 tablespoons brown sugar, balsamic vinegar, olive oil, rosemary, garlic powder, paprika and 1/2 teaspoon of salt in a small mixing bowl.
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4
Remove pork from the refrigerator, discard brine and rinse pork thoroughly under water. Pat dry with paper towels and place pork in a shallow, heavy roasting pan and rub liberally with the spice mixture. Roast, uncovered, turning the meat periodically, until pork registers 140 to 145u00b0F on an instant read thermometer, 1 to 1 1/4 hours total.
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5
Transfer to a platter, tent with aluminum foil, and allow the roast to rest for at least 15 minutes. Meanwhile, place roasting pan on stove top over medium-high heat. Add wine and stock and bring to a boil, scraping browned bits off of bottom. Reduce to a simmer and cook until reduced to 1 cup, about 10 minutes. Whisk in 2 tablespoons butter off heat. Season to taste with salt and pepper.
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6
Meanwhile, cook orzo according to package directions. Drain pasta, place in a serving dish and toss with butter, sundried tomatoes, parsley and Parmesan. Taste and adjust seasonings if necessary. Carve pork loin from bone and slice into 1/4-inch-thick slices. Drizzle with pan sauce and serve immediately with orzo.
