In large pot, add all brine ingredients, bring to a boil, then lower heat and simmer for 10 minutes. Remove from heat and allow brine to completely cool to room temperature. Place pork in large sealable bag and add brine, squeezing out as much air as possible (alternatively, brine pork in a pot if it will fit in refrigerator). Put bag with pork loin in large bowl and place in refrigerator for 8 to 24 hours.

Preheat oven to 450 degrees F. Remove pork from brine, and pat dry with paper towels. Allow pork to rest on counter and rise to room temperature before roasting. Rinse, dry, and remove stems from fresh herbs, mince all together. Combine herbs, mustard, ginger, garlic, salt, and pepper. Apply mixture to outside of pork. Toss fennel, onion, and sweet potatoes in olive oil. Season with salt and pepper, then place in roasting pan. Place pork on top of vegetables, then put in oven for 20 minutes.

Lower oven temperature to 325 degrees F and cook for another 45 to 50 minutes. Begin to check temperature after 30 minutes. Remove from oven at 140 degrees F. Cover loosely with foil, let rest 15 to 20 minutes before slicing. While pork roasts, in medium saucepan set over medium heat, combine all chutney ingredients. Bring to a boil, reduce heat to simmer for about 40 minutes, stirring occasionally to avoid scorching, until pears are soft and sauce has thickened.

Serve pork with vegetables, drizzled with pear chutney.