Wound up grating it, and it came out great. I brined the loin for two days in a mixture of sugar, salt, ground pepper & vanilla extract (1 teaspoon) and water. Then I used a pork rub from Grill Mates. I'd have posted a picture (to avoid the Unicorn allegations I've been subjected to in the past
) but we and our guests scarfed it down before I could find my camera. Next time, I think I'll skip the rub. The pork itself was tender and juicy – had it been ribs it'd have been competition bite-worthy. Used my thermapen to remove it from the fire at 145 internal and let it rest for 10 minutes (during which time, had I been thinking properly, I could have taken a picture. See, those Unicorn allegations are well founded)
