Instructions

1. 1
   Combine salt, honey, vinegar, peppercorns, thyme, and ice. Pour into a gallon-size zip-top bag and add roast. Refrigerate 3–3½ hours.
2. 2
   Drain roast and pat dry with paper towels. Coat roast liberally with olive oil.
3. 3
   Place on a roasting rack set in a large roasting pan. Insert a probe thermometer and bake in the center of a 425°F oven until internal temperature reaches 140°F.
4. 4
   Pour drippings from pan and reserve. Keep roast warm at 200°F.
5. 5
   Skim fat from drippings and pour 2 tablespoons into a large saucepan. Heat over medium high heat. Add flour and cook, whisking continuously, until mixture turns blond in color.
6. 6
   Add skimmed drippings and chicken broth and bring to a boil. Cook until slightly thickened.
7. 7
   Reduce heat to low and cook until slightly thinner than desired consistency. If the gravy gets too thick, add some more chicken broth.
8. 8
   Slice pork as thick or as thin as you like, and drizzle with gravy.