This is recipe found on Allrecipes combined with brining instructions from Cook's Illustrated. Allrecipe is not necessarily the greatest site for recipes but anyway it's a simple recipe that worked fine. Anyway, Cook's Illustrated had several rib roast recipes with various different ways of brining, so the brining method doesn't have to be too exact. .
Ingredients
For the Brine:
1 cup table salt
2-1/2 cups packed dark brown sugar
10 large cloves garlic, lightly crushed and peeled
5 sprigs fresh rosemary (each about 6 inches long)
2-1/2 pound tied pork roast
For Roasting:
3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
1/4 cup olive oil
1/2 cup white wine
Instructions
FOR BRINING
Dissolve salt and brown sugar in 1 1/2 quarts hot tap water in large stockpot or clean bucket. Stir in garlic and rosemary; add 2 1/2 quarts cold water and submerge roast in brine. Refrigerate until fully seasoned, about 3 hours. Rinse meat and ribs under cold water and dry thoroughly with paper towels.
FOR ROASTING
1. Preheat oven to 350 degrees F (175 degrees C).
2. Crush garlic with rosemary, salt and pepper in a mortar and pestle to make a paste. Pierce meat with a sharp knife in several places and press garlic paste into the openings. Rub pork loin with the remaining garlic mixture and olive oil. Set into an oven-safe pan.
3. Place pork loin into the preheated oven, turning and basting with pan liquids every 30 minutes. Cook until the pork is no longer pink in the center, 90 minutes to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter and keep warm.
4. Place pan onto the stove over medium-high heat and pour wine into it. Heat wine and stir to loosen browned bits from the bottom of the pan. Simmer for 3 to 5 minutes.
5. Slice pork loin and serve with pan juices.