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1
For the brine: Bring 8 cups water to a boil in a large saucepan.
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2
Add the salt and sugar and cook until dissolved.
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3
Add the fennel seeds, garlic, thyme and fennel fronds and remove from the heat.
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4
Let cool completely (or reduce the amount of water in the brine by 2 cups and add 4 cups ice cubes to cool down immediately).
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5
Transfer the brine to a plastic container, add the pork, cover and refrigerate for at least 1 hour and up to 4 hours.
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6
For the smoked pork: Remove the pork from the brine, rinse well with cold water and pat dry.
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7
Put on a rack set over a baking sheet and refrigerate (to allow a crust, or skin, to form on the outside) for at least 1 hour and up to 8 hours.
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8
Remove the grill grate and ceramic plate from the cooker.
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9
Add the hot hardwood charcoal and scatter the soaked wood chips over the top.
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10
Put on the ceramic plate and the grill rack, close the cover, bring the temperature to between 300 and 325 degrees F and allow to smoke for 10 minutes.
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11
Brush the entire loin with oil and sprinkle with pepper.
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12
Place on the rack, close the cover and smoke at 140 degrees F until an instant-read thermometer inserted into the center registers, 1 to 1 hour 30 minutes.
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13
While the pork smokes, combine the balsamic vinegar and honey.
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14
Start brushing it on the pork about 30 minutes before it is done.
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15
When done, remove, loosely tent and let rest 10 minutes before slicing.
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16
For the fennel gremolata: Cut the fennel into small dice and coarsely chop the fronds; put in a bowl.
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17
Add the zest and juice and drizzle with a little olive oil; mix to combine.
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18
Let sit at room temperature.
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19
Spoon the Grape Mostarda onto a platter, top with the pork and spoon the gremolata over the pork.
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20
Heat the canola oil in a large saucepan over high heat.
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21
Add the grapes, shallots, sugar, vinegar, mustard seeds, rosemary and 1/2 cup cold water.
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22
Bring to a simmer and cook until the grapes soften slightly and the mixture thickens, about 20 minutes.
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23
Remove from the heat.
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24
Stir in the mustard and orange zest.
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25
Transfer to a bowl and let come to room temperature.
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26
Remove the rosemary sprig.
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27
Serve at room temperature.
