Source: National Pork Board

A tasty and moist pork roast flavored with rosemary and orange zest..

Servings

3 lb boneless pork loin
4 quart cold water
0.5 cup SPLENDA® Brown Sugar Blend
0.25 cup salt substitute
1 tbsp black peppercorns (10 peppercorns)
1 tbsp juniper berries (5 berries)
5 bay leaf
2 tbsp fennel seed
0.33 cup fresh rosemary
0.33 cup fresh thyme
0.33 cup fresh sage
1 piece fresh orange peel (peel of one orange)

1 In large saucepan, combine water and all seasonings, bring to a boil.
2 Let brine mixture cool to room temperature.
3 Place pork roast in large (2 gallon) self sealing plastic bag, pour cooled brine over, seal bag and place in large bowl or on a rimmed cookie sheet and place in refrigerator for 2 to 3 days.
4 Remove pork from brine (discard brine) and place on medium-hot grill over INDIRECT heat for 1 to 1 1/4 hours, until internal temperature (measured by a meat thermometer) reads 155 degrees F.
5 Remove from grill, let rest for 10 minutes before slicing. Serve.