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In a medium saucepan, combine vinegar, salt, red pepper flakes, sugar (if using) peppercorns, and garlic. On medium heat, bring to a boil, stirring until salt and sugar are dissolved.
Remove from heat and add ice. Stir until melted then add cold water.
Add pork loin to a large zip-top bag, and pour in cooled brine. Seal and place in refrigerator for 6-8 hours or overnight.
Preheat oven to 350°F.
Remove meat from brine and pat dry with a paper towel.
In a small bowl, combine Dijon, olive oil, cider vinegar, and garlic. Rub mustard mixture all over the roast, avoiding the bones, and place in a roasting pan.
Roast in the oven uncovered until internal temperature reaches 145°F (approximately 20 minutes per pound).
Remove roast from pan, tent with aluminum foil, and allow to rest for 15 minutes before slicing and serving.