For brining pork:
- 8 cups water
- 1/3 cup kosher salt
- 2 tablespoons Watson & Son Manuka Honey
- 1/2 teaspoon crushed black peppercorns
- 2 sprigs fresh sage
- 1 large garlic clove, smashed
- 1 Turkish or 1/2 California bay leaf
- 1 (4- to 4 1/2-lb) boneless pork loin roast, trimmed
For roasting pork:
- 3 garlic cloves, finely chopped
- 2 tablespoons finely chopped fresh sage
- 3 tablespoons Manuka Honey
- 1 tablespoon cider vinegar
- 1/2 teaspoon cornstarch
- 1 teaspoon water
- Combine all brining ingredients except pork loin in a 3- to 4-quart saucepan and heat over high heat, stirring, until salt is dissolved.
- Pour brine into a deep 4- to 5-quart pot; cool to room temperature, uncovered, about 2 hours.
- Add pork to brine, making sure it is completely covered by brine, and marinate, covered and chilled, 8 to 24 hours.
- Put oven rack in middle position and preheat oven to 350°F.
- Pat pork dry (discard brine) and then transfer to a roasting pan.
- Stir together garlic, sage, and 1 tablespoon sage honey in a small bowl and rub all over pork.
- Roast pork until thermometer registers 140°F, about 1 1/4 hours. Stir together 1 tablespoon syrup and vinegar until combined. Brush on vinegar mixture and continue to roast pork until thermometer registers 150°F, about 10 minutes more.
- Remove from oven and let stand in pan 15 minutes. Transfer roast to a cutting board with a lip, reserving juices in pan, and let roast stand, uncovered, while making sauce.
- Skim fat from pan juices and discard, then transfer jus to a small saucepan and bring to a simmer.
- Stir together cornstarch and water and whisk into jus.
- Simmer, stirring, until slightly thickened, about 1 minute.
- Remove from heat and stir in remaining tablespoon honey. Serve pork with sauce.