-
1
Tie the loin with kitchen twine at 1-inch intervals and add to the Honey-Rosemary Brine in a large container.
-
2
Brine the pork loin in the refrigerator for at least 4 hours and up to 12 hours.
-
3
Remove from the brine, rinse under cold water and pat dry with paper towels.
-
4
Let sit at room temperature for 1 hour before grilling.
-
5
Prepare the charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash) and add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, leaving the other half with no coals.
-
6
Spread the soaked wood chips evenly over the top and the rosemary sprigs or sage leaves, if desired.
-
7
Put the cooking grate in place and open the grill lid vents halfway.
-
8
Let the grate heat for 5 minutes.
-
9
Use a grill brush to scrape the cooking grate clean.
-
10
Brush the entire loin with the olive oil and sprinkle with pepper.
-
11
Place the pork on the opposite side of the coals but close to the fire.
-
12
Cover with the lid and turn the lid so that the vents are opposite the fire to draw smoke through the grill.
-
13
Use a grill thermometer and make sure the heat inside the grill is at 400 degrees F.
-
14
Grill the pork, covered, until an instant-read thermometer inserted into the thickest part of the pork registers about 135 degrees F. This will take anywhere from 30 to 45 minutes, depending the thickness of the loin.
-
15
Transfer the loin to a cutting board, tent loosely with foil and let rest 15 minutes before cutting into thick slices.
-
16
Serve with the Agrodolce Grilled Peaches and drizzle some of the reduced peach glaze over the meat.
-
17
Bring 6 cups water to a boil in a large saucepan.
-
18
Add the broth, salt, honey, sugar, peppercorns, rosemary and garlic, stirring to dissolve the salt.
-
19
Remove from the heat and add the ice cubes to cool quickly to room temperature.
-
20
Bring the vinegar, honey, nectar and some salt and pepper to a simmer in a large high-sided saute pan over medium heat.
-
21
Cook until the liquid is reduced to a syrupy consistency, about 15 to 20 minutes.
-
22
Remove from the heat.
-
23
Brush the cut side of the peaches with the canola oil, season with salt and pepper and place cut-side down on the grill over medium-high heat.
-
24
Grill until lightly golden brown, 2 to 3 minutes.
-
25
Flip, cook 1 to 2 minutes then brush with the glaze and cook another minute or so.
-
26
The peaches should be tender but hold their shape.
-
27
Transfer the peaches to a platter and drizzle with some of the glaze.
