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An earlier version of this recipe included a drying phase, where the wine-salt rub was placed in the oven. Due to the fact that many home ovens are not perfectly calibrated, this step led to undesirable results for some readers. The recipe has been retested and amended. As it currently reflects, the wine-salt rub should be at or near the right moisture level after it has been put through the food processor. If the rub is still too moist, spread it evenly on a sheet pan and leave it out on the counter for several hours or overnight.
2 cups fruity white wine, such as riesling or gewürztraminer
3/4 cup coarse sea salt
8 thyme sprigs, leaves stripped (about 2 tablespoons leaves)
2 strips lemon zest, finely chopped
1 cup sugar
1 (3 and 1/2-pound) center-cut boneless pork loin, patted dry
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