Mix brine ingredients until dissolved.
Put pork in resealable zip-type bag with the brine and refrigerate 12 hours or overnight.
Preheat oven to 450F.
Make stuffing per package directions and add cranberries.
Remove pork from brine. Rinse and dry.
Butterfly pork loin and pound to even thickness.
Add stuffing to pork and roll up in to a roast. Tie with butcher's string.
Season outside of roast with the fresh herbs, coarse salt and pepper.
Lay vegetables in roasting pan and drizzle with olive oil. Season with salt, pepper and any herbs you like.
Place roast on vegetables and put on middle rack of preheated oven.
Roast at 450F for 20 minutes then reduce heat to 325F. Continue cooking until pork is 145F internal temperature and vegetables are roasted. (About another 45-60 minutes).
Remove roast and cover loosely for 10 minutes.
Make gravy (optional)
Slice and serve.
Note: If vegetables need more time, just put them back in oven while the roast rests.