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1
Dissolve the salt and sugar in 2 quarts of cold water in a large container. Completely submerge the pork loin in the brine and place in the refrigerator for 1 1/2 to 2 hours.
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2
In a medium saucepan, combine apricots, figs, raisins, apple juice, chicken broth, sage leaves, butter, ginger, garlic, and lemon juice. Cook over medium heat and until the fruits are reconstituted and the liquid is reduced by half, about 25 minutes. Season with salt and pepper. Transfer the fruit mixture to a blender or food processor and puree until thick and smooth.
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3
Remove the pork from the brine, rinse under cold water and pat dry with paper towels. Carve a tunnel through the center of the loin with a sharpening steel or wooden dowel. Widen the tunnel using your fingers. Inject the sauce into the opening using a pastry bag fitted with a metal tip. The filling should go all the way through the loin.
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4
When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
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5
and
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6
the grilling grate. Brush the pork loin all over with olive olive oil and sprinkle on the herb mixture, salt, and pepper. Place the pork on the hot side of the grill and sear on all sides, 4 to 5 minutes per side. Move the pork loin to the cool side of the grill, cover, and cooking until a instant read thermometers reads 160 degrees when inserted into the center of the meat, 30 to 45 minuted longer. Remove from the grill, let rest for 10 minutes, then slice and serve.
