With Easter right around the corner I thought I would share this recipe from my cookbook.
Roasted potatoes and root vegetables go very well with this loin. 
 
Boneless Pork Loin with Spice and Herb Glaze
By The Gourmet Farm Girl
4-5 pound boneless pork loin
5 tablespoons sea or kosher salt
5 tablespoons brown sugar
2 tablespoons granulated garlic
1 tablespoon cracked black pepper
3 tablespoons minced sweet onion
1 tablespoon smoked paprika
1 teaspoon ground coriander
3-4 sprigs fresh thyme (pulled from stem)
1 small batch flat leaf parsley (chopped)
1 stem rosemary leaves
2 cups cold water
3 tablespoons canola oil
Score the fat on the loin; mix the above ingredients together and pour/rub over meat; place meat in a large Ziploc bag; place bag in a large bowl and brine for 3-8 hours in the refrigerator 
Preheat oven to 325 degrees
Remove loin form brine (discard brine) place scored side up in a 9 x 12 glass baking dish; pour 2 cups hot water in bottom of dish; bake for 45 minutes
Glaze Recipe
Mix together the following ingredients and pour over loin
1/4 cup light brown sugar (packed)
1/8 cup pure honey
1/2 lemon squeezed
2 tablespoons water
1 tablespoon smoked paprika
2 tablespoons fresh chives chopped
Bake pork loin for an additional 45 minutes or until the internal temperature reaches 160 degrees
Let rest for 10-12
Board Dressing
While meat rests; whisk together:
6 tablespoons extra virgin olive oil
3 tablespoons fresh flat leaf parsley (chopped)
1 teaspoons dried thyme
pinch of lemon zest
pinch of salt
pinch of pepper
Pour dressing onto a clean cutting board and place the pork loin on top; slice meat allowing the dressing to coat the meat; serve immediately

Serves 10-12