3 tablespoons whole black peppercorns
3 tablespoons whole cardamom seeds
3 tablespoons whole coriander seeds
3 tablespoons whole comino seeds
3 tablespoons whole fennel seeds
10 cascabel chiles (a dry chile with a smooth, dark reddish-brown skin, about 3 inches long)
3/4 cup honey
1 stick canela (similar to cinnamon but more papery; 1/2 stick cinnamon may be substituted)
4 whole cloves
2 bay leaves
1 cup kosher salt or rock salt
4 pounds whole pork loin, fat trimmed off
1/4 cup vegetable oil
1/4 cup freshly ground black pepper

Put peppercorns, and cardamom, coriander, comino, coriander, and fennel seeds in an ungreased cast-iron skillet over medium-high heat and toast until lightly browned, 2 to 3 minutes, stirring occasionally.

Stem and seed cascabel chiles, then toast in an ungreased cast-iron skillet over medium heat, turning frequently, until crisp, about 5 minutes.

To make brine, put toasted spices and chiles, honey, canela, cloves, bay leaves, and salt in a large pot with a gallon of water. Bring to a boil, reduce heat, and simmer for 10 minutes, then cool water to room temperature. Put pork in a large, nonreactive bowl;, cover with cooled brine;, and refrigerate, covered, for 8 to 24 hours. (Discard brine when finished.)

Preheat oven to 400 degrees. Remove pork and pat dry. Rub with oil and sprinkle with pepper. Heat a thick-bottomed, oven-proof pan over high heat and sear pork on all sides. Place pan in oven and cook, uncovered, until medium done, about 35 minutes, or until an instant-read meat thermometer registers 150 degrees. Let rest for 10 or 15 minutes before slicing. (May also be served cold.) Serves 8.