Brine
1 litre (33.8 ounces)of cold water
50 grams (2½ Tablespoons, 1.75 ounces) Kosher salt (do not use table salt)
10 cloves garlic, peeled and smashed with the flat side of a knife
1 lemon, cut in half
1 packed Tablespoon fresh sage leaves
1 Tablespoon black peppercorns, cracked in Ziploc bag with meat pounder, a mortar with a pestle
1 shallot sliced (optional)
2 bay leaves (optional)
4 (half-inch, about 5 ounces each) pieces pork loin, trimmed

Basting Sauce
¼ cup honey
¼ cup low sodium soy sauce
1 Tablespoon cider vinegar
1 teaspoon Dijon mustard
½ teaspoon Emeril's Essence

Brine:  In a large saucepan over high heat, combine water, salt, garlic, lemon, sage and peppercorns; bring to a simmer.  Remove from heat and allow the brine to come to room temperature.  Refrigerate uncovered until cold.

Submerge the pork in the brine; refrigerate 6 to 8 hours.

Basting Sauce:  Combine all basting sauce ingredients in container.  Mix well.  Set aside.

Pork:  Remove pork from the brine, discarding the brine.  Rinse the pork well; pat dry with paper towels.  Let sit at room temperature for 1 hour before cooking.

Brush both sides of pork with vegetable oil.  Grill over hot coals on both sides, basting often, until an internal temperature of 160° F, about 10 minutes.  Remove from grill; cover with aluminum foil and let rest for 15 minutes.  Yield:  4 servings.