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To brine the pork:
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In a gallon-sized ziplock bag, combine the salt and honey with about 3 cups of water.
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Scrunch the bag to agitate the water and dissolve the salt.
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Add the peppercorns, rosemary, onion powder, and bay leaf.
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Add the pork loin and enough water until it is fully submerged in the brine.
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Let the pork brine for at least 8 hours, overnight is even better.
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Note: Dont trim the layer of fat off the pork yet.
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Youre going to be using it later.
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To grill the pork:
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1.
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A little before you plan to grill it, remove the pork from the brine and give it a good rinse to get the excess salt off.
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Pat it dry with paper towels and let it air dry for a few minutes.
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2.
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Cut the fat layer off the top of the loin, doing your best to keep it in one big piece.
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Set it aside.
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Combine the salt, pepper, celery salt, and mustard powder in a small bowl and rub it over the pork until it is evenly coated.
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Using butchers twine, tie the fat layer back onto the pork.
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This will keep it moist and add flavor while it cooks.
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But if it grosses you out or is too finicky for you, just skip that part.
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3.
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With the grill heated to medium-low, place the pork on the grill, fat-side down, and cover.
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After 3-5 minutes, turn the pork over and grill for another 3-5 minutes.
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Cut the butchers twine, and remove and discard the fat layer.
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Turn the pork over again so the side that was covered with fat can get some good grill marks, another 3 minutes or so.
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Now is the time to glaze.
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Brush the onion fig sauce generously over the pork and continue to grill, flipping every few minutes.
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I did a second coating of glaze once the first coat did a turn over the flames, but thats optional.
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Toss any remaining glaze.
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4.
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When the glaze is caramelized and the pork has reached an internal temperature of about about 140 degrees (this will vary based on the size your particular cut of loin), about 15-20 minutes, remove it from the grill and let it rest, covered loosely with some aluminum foil, for about 10 minutes.
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Note: If you dont have this fig sauce, fear not!
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There are plenty of other options.
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You could mix some fig jam, balsamic vinegar, and olive oil.
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If you dont like figs, how about blackberry?
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Or a cranberry compote?
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You just need something a bit sweet (preferably with a hint of savory) that is going to bring a lot of flavor.
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To caramelize the onions:
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1.
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Heat the olive oil in a large skillet over medium heat.
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Add the onions and salt.
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When the onions have given off their water but before they begin to brown, turn the heat down to medium-low (or all the way to low if its a hot burner).
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You want to make sure the onions are cooking, but not browning, so you may want to play around with the flame a bit to ensure they arent cooking too hot or too cold, and youll want to stir them up occasionally.
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The slow cooking will allow all the water to cook away and the sugars to caramelize until they are sweet and delicious.
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2.
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After about 45 minutes, (Yes, you read right.
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You cant rush perfection!)
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the onions should be well caramelized.
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Theyll be considerably shrunken because all the water will have cooked out, and theyll be golden brown to dark brown in color.
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Add the balsamic vinegar and Marsala wine and cook for another minute, just until they are incorporated.
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To make the polenta:
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1.
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In a medium saucepan, bring the water to a boil.
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While stirring constantly, very slowly sprinkle in the polenta.
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The slower you add, supposedly, the creamier it will be.
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Reduce the heat to low and cook for about 5 minutes, stirring occasionally, until the polenta is thickened and the water is fully absorbed.
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2.
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Add the cream, wine, salt, and pepper, and cook for another 2-3 minutes, until everything is incorporated.
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3.
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Add the cheeses, stirring until they are fully melted.
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Adjust the seasonings to taste.
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To assemble this dinner of deliciousness, spoon an appropriate amount of polenta on your plate.
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Top the polenta with a helping of caramelized onions, and then a few slices of pork.
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Pour an additional dab of the vidalia onion fig sauce over the pork and enjoy!
