Lemon Brined Pork Roast

Ingredients:

•  1 boneless 5 lb pork sirloin roast
• 6 cups water
• 1 cup fresh oregano, chopped
• 5 tablespoons kosher salt 
• 1/4 cup fresh lemon juice
• 6 cloves garlic, crushed
• 2 tablespoons sugar
• 1/4 cup extra virgin olive oil
• 4-6 medium potatoes
• 4 carrots 
• 1 onion
• 1 pkg of pork roast gravy mix
• 1 tbsp lemon juice
• 1/2 tsp dried oregano

Directions

1. Combine all ingredients in a large bowl, stirring constantly until salt is dissolved. Brine the roast for 24 hours.
2. Rinse well, dry completely with paper towels, brush with extra virgin olive oil and sprinkle with dried oregano, garlic powder and black pepper.
3. Roast pork in a shallow roasting pan at 325 for one hour. 
4. Meanwhile, peel and half the carrots, and thinly slice the onion. Set aside.
5. Peel and quarter potatoes; cook in boiling water for about 10 minutes. Drain, let cool. Remove pork loin from oven and remove from roaster. Place potatoes, carrots, and onion in the roaster and toss with pan juices. Replace pork roast and place the vegetables all around. Roast an additional 45 to 60 minutes, or until pork registers 165° on a thermometer.
6. Cover roast pork loin with foil and let stand for about 15 minutes before slicing.Make gravy according to package directions. Add lemon juice, oregano, and the pan juices from the pork. Pour over the roast after you have sliced it.
7.