Once brined, dry with paper towels.
Preheat oven to 450 degrees F, 230 C.
Make 6 to 8 slits in the pork to push the herbs into
Make sure you chop herbs all together with garlic and lemon zest.
Season pork with salt and pepper.
Rub herb mixture all over, pushing herbs into the slits.
Roast for twenty minutes; turn down heat to 325 F., 160 C.
Add wine. Bake approximately 30 more minutes, basting frequently. Add more water if pan juices threaten to burn.
Roast until internal temperature reaches 150 F, 65 C. Take out and rest for 10 minutes before slicing.
Put pan on top of stove to heat juices. Add water or broth and cook down until you have a flavorful juice.
Slice across the grain. Serve with the juice.