- To brine the pork roast:
- Put the ice in a large bowl. In a medium pot, combine 3 cups water, the wine, 2/3 cup salt, sugar, peppercorns, fennel seeds, thyme, oregano, ginger, and garlic, and bring to a simmer over medium heat, stirring to dissolve the salt and the sugar.
- Remove from the heat and pour over the ice.
- Let cool to 45 degrees Fahrenheit. There should be 8 cups of brine.
- Place the pork loin in a large container or a brining bag, and add the cooled brine, immersing the whole loin. Refrigerate overnight.
- To roast the pork and onions:
- The following day, preheat the oven to 400 degrees Fahrenheit convection.
- Remove the pork from the brine, discarding the liquid.
- Pat the pork dry using paper towels and let sit at room temperature for 30 minutes.
- Rub the pork loin with 2 tablespoons of olive oil and season with 2 tablespoons of salt and some black pepper.
- Place the pork, bone side down, in a roasting pan.
- Roast for 30 minutes.
- in a medium bowl, toss the cipollini onions and rosemary with the remaining 1 tablespoon of oil.
- Reduce the oven temperature to 350 degrees Fahrenheit and add the onions and rosemary to the roasting pan, scattering them around the pork loin.
- Return the roasting pan to the oven and roast for about 45 minutes longer, until a thermometer inserted into the center, away from the bone, registers 137 degrees Fahrenheit.
- Remove from the oven, loosely tent with foil, and let rest for 20 minutes.
- In a small, dry skillet, heat the mustard seeds over medium heat, moving the pan occasionally to ensure even toasting, for about 2 minutes, until lightly toasted, fragrant, and just beginning to pop. Set aside.
- In a 4-qt pot, heat the oil over medium heat. Add the shallots and cook, stirring occasionally, for about 1 minute, until soft.
- Add the grapes, stir to combine, and cover the pot. Cook, stirring often, for 10 to 12 minutes, until the grapes begin to wilt.
- Add the apple cider vinegar, star anise, coriander, cinnamon, salt, and the toasted mustard seeds and stir well.
- Cook uncovered over medium heat for 10 to 15 minutes, until the liquid has reduced, and the mixture is thick.
- Remove from the heat and serve warm or cold. The chutney will keep in an airtight container in the refrigerator for up to 1 month.
- To serve snip the twine and carve the loin into chops. Serve each chop with some of the pan juices and roasted onions.
- Garnish with Rosemary leaves and spoon the chutney on top to your personal liking.