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1
To brine the pork, combine the salt, brown sugar, peppercorns, coriander seeds, bay leaves, and 2 cups warm water in a large bowl.
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2
Stir until the salt dissolves.
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3
Add 6 cups cold water.
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4
Add the pork (the pork should be submerged in the liquid), cover, and refrigerate overnight.
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5
To cook the pork, preheat the oven to 400F.
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6
Mix the garlic, the 2 tablespoons olive oil, and the salt, pepper, thyme, and rosemary in a small bowl.
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7
Remove the pork from the brine and pat it dry (discard the brine).
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8
Spread the herb mixture over the side of the roast that is not covered with fat.
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9
Heat the remaining 1/2 teaspoon olive oil in a medium-size heavy saute pan over high heat.
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10
Add the pork, fat side down, and sear for 4 minutes, or until browned.
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11
Carefully turn the pork over onto the herb-coated side and sear for another 4 minutes, or until browned.
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12
Transfer the pork loin to a 10 x 7 x 2-inch glass baking dish (or any dish where it fits leaving a 1-inch border).
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13
Add the wine to the same saute pan you used to sear the pork, and cook, scraping the bottom of the pan to remove the browned bits, for 1 minute, or until almost evaporated.
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14
Stir in the pineapple juice and remove from the heat.
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15
Pour the mixture over the pork and arrange the pearl onions around the roast.
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16
Roast the pork, basting with the pan juices every 20 minutes, until a thermometer inserted into the center registers 150F, about 1 hour and 40 minutes.
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17
Transfer the pork to a cutting board, tent it with foil, and let it stand for 10 minutes.
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18
Then cut the pork into 1/4- to 1/2-inch-thick slices, and top them with the pearl onions and sauce.
