Okay, I made the mistake(?) of going out to your link....that's silly. But the brine you suggested sounds good enough that I'm going to use it on a pork loin I bought this morning. Right now, I've got a large pork roast going in the slow cooker with spaghetti sauce (for seasoning) and chicken broth with some carrots and celery. I'm going to make scalloped potatoes to go with it along with some green beans. Sure is nice to cook and enjoy it.