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1
For brine:
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2
Combine 1 quart water and all remaining ingredients in medium saucepan.
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3
Bring to boil, stirring until sugar and salt dissolve.
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4
Pour brine into wide pot or container large enough to hold pork (3- to 4-gallon capacity).
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5
Add remaining 5 quarts cold water; stir to blend.
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6
Let stand until brine is cool to touch, about 1 hour.
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7
For pork:
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8
Place pork on work surface.
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9
Trim off all but 1/4-inch layer of fat from roast.
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10
Turn roast over so that rib bones point up.
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11
Using boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2 inches of meat attached to bones (do not cut meat off bones completely).
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12
Tie meat back onto bones with kitchen string at 2-inch intervals.
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13
Place roast in brine, submerging pork completely and weighing down with heavy pot if necessary.
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14
Cover and refrigerate 5 days.
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15
Remove pork from brine; discard brine.
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16
Rinse pork under cold running water for 5 minutes to reduce saltiness; pat dry with paper towels.
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17
Place pork on rack set over sheet of foil; let stand at room temperature 2 hours.
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18
Position rack in center of oven and preheat to 400u00b0F
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19
Place pork on rack in large roasting pan.
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20
Mix thyme and crushed peppercorns in small bowl; sprinkle mixture over pork.
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21
Roast until instant-read thermometer inserted into center of pork registers 140F, about 1 hour.
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22
Remove from oven.
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23
Let roast rest 30 minutes (internal temperature of roast will increase 5 to 10 degrees).
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24
Remove kitchen string from roast.
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25
Cut meat into slices and serve.
