I have a brined pork roast?

I brined the roast in a salt/water brine. I am ready to season it, and put it in the oven. I need to clarify, do I rinse it after removing from the brine. How long should I cook it, and at what temperature is best? I plan to put it in a roasting pan, and seal with heavy foil. If anyone has any other tips, I will appreciate them.