Combine all the brine ingredients into a saucepan over high heat.

Cook until the salt and sugar are dissolved.

Then remove from the heat and add about 1 pound of ice to cool the brine down. Give it a good stir and set it aside.

Now take your pork sirloin roast and place it in a gallon sized plastic bag and dump the brine into the bag. Seal the bag well, place it in a container just in case the bag leaks, and place it into the refrigerator for at least 2 hours, 6 if you can. I have found that even 2 hours does make a difference. I have also found that if you leave it too long it becomes too salty for our family.

Preheat your oven to 250 degrees

Once the pork has finished it's soak, take it out of the bag, lightly rinse off the roast, and pat with a power towel to dry.

Rub down the roast with a bit of canola oil, just enough to make it a little shiny. Then sprinkle kosher salt all over the roast.

Then add your herb combo to all sides of the roast (the amount you use depends on the size and shape of the roast).

Place the roast on a roasting pan with the side with the most fat up (and this is a leaner cut so there won't be too much fat).

Then insert a probe therometer on an angle through the center of the meat (this is really the only way to know for sure when your roast is done). Place into the oven. You want your roast to be cooked between 160-165. So when the roast hits about 130-135 pull it from the oven and cover it with foil.

Then turn the oven up to 500 degrees (this will give it a nice flavorful crust). The roast will rise about 10 degrees while your oven is moving up in temperature.

When the oven is ready, remove the foil and return the roast to the heat. When it hits about 150-155 pull the roast from the oven. Cover with foil again and let it rest for about 10 mins and the temperature should be between 160-165 when that time is up.

Slice and enjoy!