1. BRINE - In a large bowl, add 1 cup of water with 1/2 cup coarse salt, then add 2 quarts of very cold water and 1 cup of ice. Add pork to the mixture, then cover & refrigerate for 12-24 hours.
2. MAKE PESTO - In a food processor, pack basil, walnuts, garlic cloves, 1/2 cup olive oil. 1 tsp coarse salt, 1/2 tsp fresh ground black pepper. Pulse, and leave mixture chunky! Transfer to a bowl and add parmigiano-reggiano cheese.
*Take out the brined pork
3. STUFF - Discard brine and pat dry with paper towels. Preheat oven to 400°F. Butterfly the pork (so it lays open like a book). Coat with pesto & fold over.
*Cut 8 pieces of cooking string and tie around pork.
4. ROAST - For 30-40 minutes, until thermometer reads 135°F. Cut strings, top with remaining pesto and slice into 1/2" servings.