1⁄2 teaspoon freshly ground black pepper 1⁄2 cup dry white wine
1 1⁄2 cups pineapple juice
1 pound pearl onions, peeled
To brine the pork, stir kosher salt, brown sugar, peppercorns, coriander seeds, and bay leaves with 2 cups of warm water in the 10-quart Mixing Bowl until the salt dissolves. Pour 6 cups cold water. Add the pork (the pork should be submerged in the liquid), cover, and refrigerate overnight.
Mix the garlic, 2 tablespoons olive oil, rosemary, thyme and pepper in the 1-quart Mixing Bowl. Remove the pork from the brine and pat dry with paper towel (discard the brine). Completely coat the pork loin with the herb mixture.
Preheat 6-quart Dutch Oven at medium-high heat for about 3 minutes. The temperature is correct when a few drops of water are sprinkled on the utensil and they move around the surface without evaporating. Add the pork, reduce heat to medium and sear for 4 minutes, or until pork is browned. Carefully turn the pork over and sear for another 4 minutes, or until browned.
Reduce heat to low, cover the pan with the Redi-Temp® valve closed, and cook for about 20 minutes, or until pork loin is fully cooked. Transfer the pork loin to a plate and reserve.
Add the wine to the same pan you used to cook the pork and let it boil at high temperature for 1 minute or until almost evaporated, whisking the bottom of the pan to remove the browned bits.
Stir in the pineapple juice and pearl onions; continue cooking at medium-high for about 3 minutes. Reduce heat to medium and add the pork loin back to the pan; cook without covering for 3 more minutes. Turn off the stove.
Carefully remove pork from saucepan and cut into slices. Top with pearl onions and sauce and serve immediately with your favorite rice and vegetables.