Herb-Crusted Pork Roast

1. Lightly score fat cap on pork, making 1⁄4-inch crosshatch pattern. Create pocket by inserting knife 1⁄2 inch from end of roast and cutting along side of pork stopping 1⁄2 inch shorter of other end. Pull open roast and use gentle strokes to cut deeper pocket. Dissolve 1⁄4 cup salt and sugar in 2 quarts cold water in large container. Submerge pork in brine, cover, and refrigerate for 1-1⁄2 to 2 hours. Remove roast from brine and thoroughly pat dry with paper towels.
2. Meanwhile, adjust oven rack to lower-middle position and heat oven to 325 degrees. Pulse bread in food processor until coarsely ground, about 16 pulses (you should have 1 cup crumbs). Transfer crumbs to medium bowl (do not wash food processor bowl) and add 2 tablespoons Parmesan, shallot, 1 tablespoon oil, 1⁄8 teaspoon salt, and 1⁄8 teaspoon pepper. Using fork, toss mixture until crumbs are evenly coated with oil.
3. Add parsley, thyme, rosemary, garlic, remaining 6 tablespoons Parmesan, 3 tablespoons oil, 1⁄8 teaspoon salt, and 1⁄8 teaspoon pepper to now-empty food processor and process until smooth, about 12 pulses. Transfer herb paste to bowl.
4. Spread 1⁄4 cup herb paste inside roast and tie. Season roast with pepper.
5. Heat remaining 2 teaspoons oil in 12-inch skillet over medium-high heat until just smoking. Add roast, fat side down, and brown on all sides, 8 to 10 minutes, lowering heat if fat begins to smoke. Transfer roast to wire rack set in aluminum foil–lined rimmed baking sheet.
6. Snip and remove twine from roast; discard twine. Spread remaining herb paste over roast and top with bread-crumb mixture. Transfer baking sheet with roast to oven and cook until thickest part of roast registers 145 degrees, 50 to 75 minutes. Remove roast from oven and let rest for 10 minutes. Using spatula and meat fork, transfer roast to carving board, taking care not to squeeze juices out of pocket in roast. Cut roast into 1⁄2-inch-thick slices and serve.
   TO MAKE AHEAD: Roast can be brined, stuffed, and tied 1 day ahead, but don’t prepare bread-crumb topping until you are ready to cook.

HERB-CRUSTED PORK ROAST WITH MUSTARD AND CARAWAY
Substitute 1 tablespoon minced garlic for shallot in bread-crumb mixture, replace rosemary with 4 teaspoons whole grain mustard and 1 tablespoon toasted caraway seeds, and reduce oil in step 3 to 2 tablespoons.

PREPARING HERB-CRUSTED PORK ROAST
1. Starting 1⁄2 inch from end of roast, insert knife into middle of roast, with blade parallel to counter.
2. Cut along side of pork, stopping 1⁄2 inch short of other end. Pull open roast and use gentle strokes to cut deeper pocket.
3. Spread 1⁄4 cup herb paste evenly into pocket, using spatula and fingers to make sure paste reaches corners of pocket.
4. Return roast to original shape and tie at even intervals along its length with 3 pieces of kitchen twine.