Asian-Brined Pork Loin from Food and Wine Magazine. There were good ideas here, but also a few significant shortcomings. One, I have no idea how to carve a pork roast, so now I have a bunch of ragged looking slices of meat, and am gnawing much meat off of bones rather than trying to cut around them. Two, I am the only meat eater in the house, so a five pound hunk of pork is a little daunting when I realize I have to eat the whole thing. Three, I probably should've trimmed down some of the fat, so that the tasty outsides, seasoned up with the brine, were attached to meat rather than to the fat that I didn't eat.
Ultimately, it isn't that bad. The meat is versatile -- I mixed a little in with mac and cheese, I've made banh mi and fried rice, I've frozen a few pounds worth of pork, and I have plans for stir fries for the rest.