Preparation 1.Combine the brown sugar and salt in the water and bring to a boil.2.Stir until dissolved and then add the rest of the brine ingredients.3.Lower heat and simmer for about 5 minutes.4.Turn off the heat and allow to cool completely to room temperature.5.Once the solution has completely cooled (we don't want to start cooking the meat!), add the pork loin roast and brine solution to a Ziplock type bag. Seal and squeeze out as much air as possible.6.Put the sealed bag with the now brining pork roast into a pot or large bowl, one that can hold all of the liquid in case something happens to the bag (speaking from experience here!). Place the bowl containing the brining meat into a refrigerator for at least 12 hours, up to 24 hours.