Roast Pork Loin With Fennel Salad

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1 tablespoon whole fennel seeds

1 tablespoon coriander seeds

1 tablespoon cloves

1 tablespoon black peppercorns

1 tablespoon star anise pods

1 tablespoon allspice berries

1 tablespoon juniper berries

1 gallon water

1 cup kosher salt

1/2 cup light brown sugar

4 bay leaves

One 10-rib, bone-in pork loin roast (about 7 pounds)

1 large red grapefruit

1/3 cup fresh orange juice

2 tablespoons red wine vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon honey

Salt and freshly ground pepper

2 large fennel bulbs, cored and very thinly sliced on a mandoline

1 small red onion, thinly sliced

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