I have a brining bucket with a lid that I purchased especially for brining and marinating. It works quite well. While the meat was cooking I made a gravy of homemade stock and apple juice reduced along with celery flakes, thyme and black pepper.
1 cup of apple juice
1/4 cup sea salt or kosher salt
1/4 cup maple syrup
2 tbsp brown sugar
1 tbsp whole black peppercorns
1-2 inch knob of fresh Ginger, sliced thinly
Hot water, tap is fine
Stir the hot water and salt together until the salt is dissolved. Add the apple juice, syrup, sugar, ginger and pepper. Pour brine into a large zip lock bag or brine bucket, add ice and cool the mixture until well chilled. Add your roast and refrigerate overnight or at least 8 hours and up to 2 days.
Preheat the oven to 425 degrees.
Heat a large ovenproof skillet with 2 tbl high heat oil to screaming hot temperature. Remove pork from brine and rinse then pat dry. Season with freshly cracked pepper. Add pork to the skillet, cook 6 minutes, browning on all sides.
Place pan in the oven, and bake for 10-15 minutes or until meat thermometer reads 155-160 degrees or until desired degree of doneness.
Let rest for at least 10 minutes before slicing.