In a spacious mixing bowl or pot, mix together warm water, kosher salt, light brown sugar, and apple cider vinegar.

Stir the mixture until both the salt and sugar are fully dissolved.

Toss in bay leaves and ice cubes to chill the brine.

Once prepared, immerse the beef loin in the brine solution and place it in the refrigerator.

Let it sit for a minimum of 4 hours, or up to 12 hours for a richer flavor.

Remove the roast from the brine, rinse under cold water, and pat dry with paper towels.

Preheat your oven to 375°F (190°C). In a small bowl, combine paprika, garlic powder, onion powder, chili powder, salt, and pepper to make the spice mix.

Coat the roast generously with the spice blend, ensuring an even layer across its surface.

Position the roast on a rack set within a roasting pan, and add small pieces of butter on top to enhance the flavor.

Roast the beef loin in the preheated oven for 20-25 minutes per pound, or until the internal temperature reaches 130°F (54°C) for medium-rare. For medium, aim for 140°F (60°C). Use a meat thermometer for accuracy.

Once the roast reaches the desired temperature, remove it from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute and ensures a juicy roast.

While the roast is cooking, prepare the apricot sauce. In a small saucepan, combine the apricot preserves, Asian sweet chili sauce, balsamic vinegar, soy sauce, hot sauce (to taste), rosemary, thyme, oregano, and basil. Heat the mixture over medium heat, stirring occasionally, until it simmers and thickens slightly, about 5-7 minutes.

Slice the roast beef loin into thin slices and drizzle with the sweet and spicy apricot sauce. Serve the extra sauce on the side for dipping or drizzling over the roast.