Brined Boneless Pork Loin Roast with Rhubarb-Cherry Port Sauce

Ingredients

• 1 tablespoon Olive Oil
• 5 cups Water
• Salt and Pepper to taste
• 3 tablespoons Granulated Sugar
• 2 tablespoons Water
• 1 teaspoon Balsamic Vinegar
• 3 tablespoons Kosher Salt
• 1/8 teaspoon Cardamom
• 1 tablespoon Lime Zest
• ¼ cup plus 2 tablespoons Granulated Sugar
• 2 to 2 1/2 Boneless Pork Loin Roast ((if larger increase the cooking time until the temperatures are met))
• 1 large shallot (, chopped)
• 1 cup Cherries ((can be frozen and thawed))
• 1 ½ cups Rhubarb (, chopped into ½-inch pieces)
• 2 tablespoons Port